| 营养保健酸乳软糖加工工艺的研究 |
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| 引用本文： | 孟宏昌,樊军浩,杨玉娟.营养保健酸乳软糖加工工艺的研究[J].农产品加工．学刊,2009(7):52-54. |
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| 作者姓名： | 孟宏昌 樊军浩 杨玉娟 |
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| 作者单位： | 漯河职业技术学院,河南,漯河,462002 |
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| 摘 要： | 将乳酸菌加入鲜奶进行发酵,然后与其他原料混合,按照果胶软糖加工工艺进行加工,研制出风味独特、酸甜适中的新型营养保健糖果。通过正交试验,对酸奶添加量、果胶用量、加糖量、柠檬酸用量等工艺参数进行研究,获得了最佳配方。
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| 关 键 词： | 酸乳 软糖 加工工艺 |
Study on Processing Technology of the Nutritional and Health Yoghurt with Jelly Drops |
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| Meng Hongchang,Fan Junhao,YangYujuan.Study on Processing Technology of the Nutritional and Health Yoghurt with Jelly Drops[J].Nongchanpin Jlagong.Xuekan,2009(7):52-54. |
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| Authors: | Meng Hongchang Fan Junhao YangYujuan |
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| Institution: | Luohe Vocational and Technical College;Luohe;He'nan 462002;China |
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| Abstract: | In this paper,the lactic acid bacteria was added in fresh milk,then mixed with other materials. The unique flavour and abundant nutrient jelly drops according to processing technology. The optimal formulae were gained by orthogonal test on the addition of yoghurt,gel,sugar and acidity agent. |
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| Keywords: | yoghurt jelly drops processing technology |
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