| 草莓酸奶生产工艺研究 |
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| 引用本文： | 金锋. 草莓酸奶生产工艺研究[J]. 农业科技与装备, 2012, 0(1): 52-54 |
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| 作者姓名： | 金锋 |
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| 作者单位： | 江苏食品职业技术学院,江苏淮安,223300 |
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| 摘 要： | 以草莓汁和鲜牛奶为主要原料制作草莓酸奶。通过单因素试验,经正交组合,确定草莓酸奶的最佳工艺条件为：草莓汁添加量10%,蔗糖添加量6%,接种量4%,以海藻酸钠与芋头粉为稳定剂,发酵温度44℃,发酵时间为3.5h。草莓酸奶成品质地细腻,风味优良,适合大众消费。
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| 关 键 词： | 食品加工 草莓汁 酸奶 生产工艺 |
Research on the Production Technique of Strawberry Yoghourt |
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| JIN Feng. Research on the Production Technique of Strawberry Yoghourt[J]. Agricultural Science & Technology and Equipment, 2012, 0(1): 52-54 |
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| Authors: | JIN Feng |
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| Affiliation: | JIN Feng (Jiangsu Food Vocation and Technical College, Huai’an Jiangsu 223300, China) |
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| Abstract: | Strawberry yoghourt is made from strawberry juice and fresh milk. The single factor experiment and orthogonality combination reveals that the optimum technological conditions are as follows: 10 percent strawberry juice, 6 percent cane sugar, 4 percent inoculum concentration, with Sodium alga acid and taro meal as the stabilizers, the fermentation temperature is 44 ℃ lasting for 3.5 h and the produce strawberry yoghurt tastes fine and delicate suitable for mass consumption. |
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| Keywords: | food processing strawberry juice yoghourt production technique |
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