| 山茱萸发酵酸羊乳的研制 |
| |
| 引用本文： | 秦立虎,;任江红,;马兆瑞,;乔成亚.山茱萸发酵酸羊乳的研制[J].中国乳业,2014(11):62-65. |
| |
| 作者姓名： | 秦立虎 ;任江红 ;马兆瑞 ;乔成亚 |
| |
| 作者单位： | [1]陕西西安市奶牛育种中心; [2]陕西西安光明乳业有限公司; [3]陕西杨陵职业技术学院 |
| |
| 摘 要： | 研究采用酸羊乳为主要原料，添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料，经均质、杀菌、冷却、灌装等加工工艺制成一种保健型发酵酸羊乳。试验结果：料液混合比例为酸羊乳37%，白砂糖10%，山茱萸汁10%，稳定剂0.55%，柠檬酸0.1%～0.2%，柠檬酸钠0.02%，六偏磷酸钠0.03%，香精0.08%，其余为水；加工工艺参数为料液混合温度30～40℃，均质条件18～20 MPa，杀菌条件120℃/20 s，在2～6℃条件下存放。
|
| 关 键 词： | 山茱萸 酸羊乳 发酵乳饮料 |
Research on the Processing Technology of Adding the Cornus Ofifcinalis Juice in Fermented Goat Milk |
| |
| Institution: | QIN Li-hu, REN Jiang-hong, MA Zhao-rui, QIAO Cheng-ya ( 1 Xi＇an Science Research Institute of Dairy., 2 Bright Dairy Research Institute of Bright Dairy Co., Ltd. ; 3 Yang Ling Vocational and Technical College ) |
| |
| Abstract: | The study used fermented goat milk as the main raw material, by adding sugar, Cornus ofifcinalis juice, citric acid, lfavor, stabilizers, chelating agents and other excipients, then through homogenization, sterilization, cooling, ifling and other processes to made into a health drink. The results are as folows： the amount of different materials, fermented milk 37%, sugar 10%, Cornus ofifcinalis juice 10%, stabilizer 0.55%, citric acid 0.1%~0.2%, Sodium citrate 0.02%, sodium hexametaphosphate 0.03%, essence 0.08%, the rest is water; the optimum process conditions, mixing temperature is 30~40℃, homogenization pressure is 18~20 MPa, and the sterilization condition to be as 120℃、20 s and stored at 2~6℃. |
| |
| Keywords: | Cornus ofifcinalis juice fermented goat milk fermented milk beverage |
| 本文献已被 维普 等数据库收录！ |
|
