| 新型巧克力搅拌酸奶的研制 |
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| 引用本文： | 张爱琳,樊秀花,司懿敏.新型巧克力搅拌酸奶的研制[J].天津农学院学报,2008,15(1):35-37. |
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| 作者姓名： | 张爱琳 樊秀花 司懿敏 |
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| 作者单位： | 天津农学院食品科学系,天津,300384 |
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| 摘 要： | 介绍了一种新型乳酸产品——巧克力搅拌型酸奶的研制过程。通过正交实验，研究了巧克力粉的预处理、凝乳酶方的准备、原料的配比以及发酵时间等因素对酸奶产品的影响。确定了巧克力酸奶的最佳配方为100mL鲜牛奶中含巧克力浆3．0％、白砂糖6．5％，接种量为3％，发酵6h；最佳复合稳定剂中，变性淀粉：PGA：SB-252=4：1：1，所得产品风味良好、口感细腻滑润。
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| 关 键 词： | 巧克力 搅拌型 酸奶 |
| 文章编号： | 1008-5394(2008)01-0035-03 |
| 修稿时间： | 2007年4月20日 |
Manufacture of New-style Stirring Chocolate Yoghurt |
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| ZHANG Ai-lin,FAN Xiu-hua,SI Yi-min.Manufacture of New-style Stirring Chocolate Yoghurt[J].Journal of Tianjin Agricultural College,2008,15(1):35-37. |
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| Authors: | ZHANG Ai-lin FAN Xiu-hua SI Yi-min |
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| Institution: | (Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China) |
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| Abstract: | The research process of a new-style stirring chocolate yoghurt was introduced. The process including pretreatment of chocolate power, preparation of ferment agent, proportion of raw materials, period of fermenting and so on, was studied by the orthogonal design theory. The optimal media were as follows, that is, the content of chocolate paste 3.0%, granulated sugar 6.5% every 100 mL fresh milk, and the inoculability amount is 3%, the fermentation time is 6 h. And in the optimal complex stabilization, the denaturalization starch ： PGA ： SB-252=4 ： 1 ： 1. The results show this new fermented dairy product was sweet-smelling and delicious. |
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| Keywords: | chocolate mixing type yoghurt |
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