| 华莱士果粒酸奶的研制 |
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| 引用本文： | 胡伟博,高洁,徐少华,刘东博,倪春梅,郭军. 华莱士果粒酸奶的研制[J]. 畜牧与饲料科学, 2011, 0(4) |
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| 作者姓名： | 胡伟博 高洁 徐少华 刘东博 倪春梅 郭军 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
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| 摘 要： | 将新鲜华莱士去皮切块后用2%NaCI溶液进行短时间护色后切粒,将果粒浸泡于0.3%CaCl2溶液中做保脆处理后用快速煮制法糖渍,将处理好的果粒与制备好的发酵酸奶混合.采用4因素3水平正交试验设定工艺参数.结果表明,华莱士果粒酸奶的最佳配方为鲜牛奶77.42%、华莱士果粒12.00%、稳定剂0.50%、白砂糖10.00%、香精0.06%、山梨酸钾0.02%.对该产品的市场前景作了简单分析.
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| 关 键 词： | 华莱士 果粒酸奶 配方 |
Preparation of Yogurt with He Tao Honeydew Melon Granule |
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| HU Wei-bo,GAO Jie,XU Shao-hua,LIU Dong-bo,NI Chun-mei,GUO Jun. Preparation of Yogurt with He Tao Honeydew Melon Granule[J]. Animal Husbandry and Feed Science, 2011, 0(4) |
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| Authors: | HU Wei-bo GAO Jie XU Shao-hua LIU Dong-bo NI Chun-mei GUO Jun |
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| Affiliation: | HU Wei-bo,GAO Jie,XU Shao-hua,LIU Dong-bo,NI Chun-mei,GUO Jun (Food Science and Engineering College,Inner Mongolia Agricultural University,Hohhot 010018,China) |
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| Abstract: | Fresh He Tao honeydew melon (Wallace melon) was peeled and diced and then immerged in 2% NaCl for color protection in a short time. The fruit granules were immersed in 0.3% CaCl2 in order to maintain embrittlement. Chowchow was removed after rapid boiling. After pretreatment, the melon granules were mixed with yogurt. Orthogonal test with four factors at three levels was used for experimental design. The optimum formulation of He Tao honeydew melon yogurt was fresh milk of 77.42%, melon granule of 12.00%, s... |
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| Keywords: | He Tao honeydew melon fruit granules yogurt formulation |
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