| 凝固型草莓酸奶的工艺研究 |
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| 引用本文： | 俞益芹. 凝固型草莓酸奶的工艺研究[J]. 农产品加工．学刊, 2006, 0(11): 70-72 |
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| 作者姓名： | 俞益芹 |
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| 作者单位： | 江苏畜牧兽医职业技术学院,食品科技系,江苏,泰州,225300 |
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| 摘 要： | 以奶粉、草莓为主要原料,采用单因素实验和正交实验研制出凝固型草莓酸奶的最佳生产工艺为:奶粉添加量为13%,草莓酱与牛奶的质量比为1∶12,白砂糖添加量为5%￣7%,接种量为4%,发酵温度为43℃,发酵时间为3￣4h。所得产品口感柔和爽快,风味独特,营养丰富。
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| 关 键 词： | 凝固型酸奶 草莓 生产工艺 |
| 文章编号： | 1671-9646（2006）11-0070-03 |
| 收稿时间： | 2006-09-05 |
| 修稿时间： | 2006-09-05 |
Study on Processing of Set Strawberry Yogurt |
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| Yu Yiqin. Study on Processing of Set Strawberry Yogurt[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(11): 70-72 |
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| Authors: | Yu Yiqin |
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| Abstract: | The manufacturing technology of set strawberry yogurt is studies in this paper. The best manufacturing technology of set strawberry yogurt is obtained through orthogonal experiment. The result turns out to be:the volume of powdered milk 15%,strawberry∶milk 1∶12,sugar 7%,inoculum size 4%,incubation temperature 43 ℃,fermentation time 4 h. The product with unique flavor and tastes good and has the rich nutrition. |
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| Keywords: | set-style yogurt strawberry orthogonal experiment |
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