摘要
以银耳、木瓜、橘子和牛奶为主要原料,以感官评定为标准,通过单因素试验、正交试验,研究复合型银耳酸奶的最优工艺条件。结果显示:银耳酸奶的最佳工艺条件为混合果汁(银耳浆∶木瓜汁∶橘子汁为4∶4∶2)添加量为10%、蔗糖添加量7%、羧甲基纤维素钠添加量0.13%、于42℃培养箱中发酵4 h即可得到营养价值高、口感丰富的银耳木瓜橘子复合型酸奶。
Using tremella,papaya,tangerine and milk as mainingredients,with sensory evaluation as the standard,the author studied the optimized production technology ofthe solidified yogurtwithhoney andtremella through single-factor experiment and orthogonal experiment.The results showed that the optimizedformula of the compound yoghurtwas as follows:mixed fruit juice,10%;sucrose,7%;carboxymethyl cellulose,0.13%.All the ingredients mentioned above were mixed and fermented at 42℃in the incubator for 4 hours.After 4 hours of fermentation,a compound yogurt with high nutritional value and rich taste can be obtained.
作者
姜丽冬
李凤林
刘静雪
Jiang Lidong;Li Fenglin;Liu Jingxue(School of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132000,Jilin,China)
出处
《梧州学院学报》
2021年第6期8-15,共8页
Journal of Wuzhou University
基金
吉林农业科技学院博士启动基金项目(吉农院合字[2018]第5007号)。
关键词
银耳
木瓜
橘子
复合型酸奶
Tremella
Papaya
Tangerine
Compound Yoghurt
