摘要
对核桃乳酸发酵酸奶的配方和生产工艺进行了试验研究。结果表明,使用驯化过的保加利亚乳杆菌和嗜热链球菌,40±2℃发酵,1～5℃冷却,后熟12h是制作核桃发酵酸奶的最佳条件。正交试验筛选的最佳配方为核桃乳中添加5%的脱脂乳粉、4%的蔗糖、0.15%的琼脂。
The producing technique of walnut yog hurt fermented by lactic acid bacteria was studied.The result s showed that the walnut yog hurt was fermented under 40±2℃,cooled unde r 1～5℃for 12h by using domesticated streptoccocus thermphilus and lacto cillus casei.According to orthog onal experiment,the optimum parameters were derived:5%skimmed milk powder,4%sucrose and0.15%ag ar.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第1期80-81,共2页
Science and Technology of Food Industry
基金
山西省教育厅科技开发项目(99014)
