| 胡萝卜绿茶酸乳饮料的工艺研究 |
| |
| 引用本文： | 邓开野,黄景达.胡萝卜绿茶酸乳饮料的工艺研究[J].仲恺农业技术学院学报,2008,21(4):28-32. |
| |
| 作者姓名： | 邓开野 黄景达 |
| |
| 作者单位： | 仲恺农业工程学院,轻工食品学院,广东,广州,510225 |
| |
| 摘 要： | 通过正交试验，确立了胡萝卜绿茶酸乳饮料的主要原料配比和发酵工艺条件，最适配方为ω（胡萝卜汁）=25％、ω（绿茶茶叶）=0．4％、ω（奶粉）=10％、ω（白砂糖）=7％；采用燕塘酸奶活化、驯化得到的发酵剂最适发酵条件为：接种量妒（发酵剂）=4％、发酵温度42℃、发酵时间4．5h．
|
| 关 键 词： | 绿茶 胡萝卜 乳酸发酵 |
The techniques of yoghurt fermented from carrot and green tea |
| |
| DENG Kai-ye,HUANG Jing-da.The techniques of yoghurt fermented from carrot and green tea[J].Journal of Zhongkai Agrotechnical College,2008,21(4):28-32. |
| |
| Authors: | DENG Kai-ye HUANG Jing-da |
| |
| Institution: | DENG Kai-ye, HUANG Jing-da (College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) |
| |
| Abstract: | The techniques of yoghurt fermented from carrot, green tea, and milk was studied through orthogonal experiment. The optimum component was determined： to（ carrot juice） = 25%, to（green tea） = 0. 4%, to （milk powder） = 10% and to（sucrose） = 7%. The optimum fermented conditions were also determined： the inoculums were activated and domesticated from Yantang yoghurt and φ （inoculums） = 4%, 42 ℃ and 4. 5 h. |
| |
| Keywords: | green tea carrot lactic acid fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
