摘要
试验以市售纯牛奶、山楂、陈皮为主要原材料,添加乳酸菌发酵粉、白砂糖后经一系列过程制作陈皮山楂风味的酸奶,并依次通过单因素试验和正交试验来确定制作陈皮山楂酸奶的最佳发酵工艺条件。通过单因素试验和正交试验所得到的酸奶最佳配方为:山楂:陈皮=1:2,陈皮山楂汁12%,蔗糖9%,乳酸菌发酵粉0.1%,发酵时间6.5 h,发酵温度43℃。制作出的酸奶颜色均匀,爽口细腻,酸甜适宜,奶香浓郁,具有山楂和陈皮的清香。
In this test,the commercial pure milk,hawthorn and dried tangerine peel were used as the main raw materials to make the yoghurt with the flavor of dried tangerine peel and hawthorn through a series of process controls after addition of lactic acid bacteria fermenting powder and sugar.The single factor test and orthogonal test were used to determine the optimal fermentation conditions for production of dried tangerine peel and hawthawn yoghurt.The best formula of yogurt obtained by single factor test and orthogonal test was:ratio of hawthorn to tangerine peel=1:2,tangerine peel juice 12%,sucrose 9%,lactic acid bacteria fermentation powder 0.1%,fermentation time 6.5 h,and fermentation temperature 43℃.The yoghurt produced was uniform in color,refreshing and delicate,with appropriate sourness and sweetness,strong milk aroma and the fragrance of hawthorn and dried tangerine peel.
作者
王子天
吕佼
冯腾
张蕴哲
贾丽娜
Wang Zitian;Lv Jiao;Feng Teng;Zhang Yunzhe;Jia Lina(College of Science and Engineering,Agricultural University of Hebei,Cangzhou 061100,China;College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China)
出处
《包装与食品机械》
CAS
北大核心
2020年第1期33-36,46,共5页
Packaging and Food Machinery
基金
河北省现代农业产业技术体系杂粮杂豆产后加工与品牌培育项目(HBCT2018070206)
河北农业大学渤海校区师生协同创新项目(bhxt201806)。
关键词
酸奶
陈皮
山楂
加工工艺
yogurt
dried tangerine peel
hawthorn
processing technology
