| 凝固型胡萝卜风味酸奶的研制 |
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| 引用本文： | 杨国浩,李瑜.凝固型胡萝卜风味酸奶的研制[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 杨国浩 李瑜 |
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| 作者单位： | 1. 河南工业大学生物工程学院,河南郑州,450001
2. 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 胡萝卜酸奶是以胡萝卜浆、牛奶、白砂糖为主要原料,通过调配、均质、杀菌、发酵等加工工艺而制成的一种风味优良、营养丰富的酸奶制品。实验结果表明,在牛乳中加入20%的胡萝卜浆,8%的蔗糖,0.6%的复合稳定剂(果胶∶CMC=1∶1),经90℃,10min保温杀菌后,接入4.5%的乳酸菌,在42℃下培养4h,最后在4～10℃条件下后熟24h,即可得到优质的胡萝卜酸奶制品。
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| 关 键 词： | 胡萝卜 酸奶 工艺 |
Research on the Concrete Carrot Yogurt |
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| Yang Guohao,Li Yu.Research on the Concrete Carrot Yogurt[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Yang Guohao Li Yu |
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| Institution: | Yang Guohao1,Li Yu2 (1. College of Bioengineering,He\'nan University of Technology,Zhengzhou,He\'nan 450001,China,2. College of Food Science & Technology,He\'nan Agricultural University,He\'nan 450002,China) |
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| Abstract: | Take carrot juice,milk,refined cane sugar as the main raw material,pass the dispensation,homogenization,disinfection,fermentation etc.,we can make the carrot yogurt that the taste is good and the nourishment is abundant. The results express:join 20% carrot juice,8% cane sugars and 0.6% compound stability into the milk,after 90 ℃,10 minutes heat preservations disinfect,and connect to go into 4.5% lactobacilluses,42 ℃ descend to develop 4 hours,end after 4~10 ℃ conditions descend familiar 24 hours,we immediately get a superior quality of carrot yogurt. |
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| Keywords: | carrot yogurt |
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