| 凝固型蜂蜜酸牛奶工艺参数的研究 |
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| 引用本文： | 赵宏玉. 凝固型蜂蜜酸牛奶工艺参数的研究[J]. 河北北方学院学报(自然科学版), 2012, 0(1): 34-37,46 |
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| 作者姓名： | 赵宏玉 |
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| 作者单位： | 张家口市产品质量监督检验所 |
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| 摘 要： | 以优质新鲜的蜂蜜和牛奶为原料,接种乳酸菌进行发酵,在单因素试验基础上,通过正交试验确定凝固型蜂蜜酸牛奶的工艺参数.结果表明:凝固型蜂蜜酸牛奶的最优工艺参数为蜂蜜添加量6%,乳酸菌接种量3%,发酵时间3.5h,发酵温度42℃.
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| 关 键 词： | 凝固型酸奶 蜂蜜 乳酸菌 工艺参数 |
On Process Parameters of Solidified Honey Sour Milk |
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| ZHAO Hong-yu. On Process Parameters of Solidified Honey Sour Milk[J]. JournalofHebeiNorthUniversity(NaturalScienceEdition), 2012, 0(1): 34-37,46 |
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| Authors: | ZHAO Hong-yu |
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| Affiliation: | ZHAO Hong-yu(Product Quality Supervision and Inspection of Zhangjiakou City,Zhangjiakou 075000,Hebei,China) |
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| Abstract: | The honey and fresh milk were used as the main materials to insert lactic acid bacteria for fermentation.On the base of single factor experiment,the process parameters of solidified honey sour milk were determined by orthogonal test.Recults show that the procers parameters of solidifies honey sour milk one:honey concentration 6%,inoculum concentration of lactic acid bacteria 3%,fermentation temperature and time being 42 ℃ and 3.5 h respectively. |
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| Keywords: | set-style yoghurt honey lactic acid bacteria process parameters |
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