| 玫瑰酸奶的研制 |
| |
| 引用本文： | 张永清.玫瑰酸奶的研制[J].粮食与油脂,2020,33(1):49-51. |
| |
| 作者姓名： | 张永清 |
| |
| 作者单位： | 许昌学院食品与生物工程学院生物标识快检产品与装备河南省工程实验室, 河南许昌 461000 |
| |
| 基金项目： | 河南省教育厅科学技术研究重点项目（16A210013）;河南省高等学校科技创新团队支持计划（15IRTSTHN016）;2016年度许昌市科技计划项目（科技攻关）（17） |
| |
| 摘 要： | 以奶粉为主要原料,添加玫瑰花茶,在单因素基础上进行正交试验,通过感官评定确定玫瑰酸奶的最佳工艺配方。结果表明,影响玫瑰酸奶品质的因素依次为玫瑰花茶添加量、发酵时间、酸奶添加量和白糖添加量。最佳工艺配方:奶粉添加量为10%、白糖添加量为5%、酸奶添加量为5%、玫瑰花茶添加量为1.5%;在40℃条件下发酵4 h后于4℃冰箱冷藏24 h,此条件下制得的玫瑰酸奶品质良好。
|
| 关 键 词： | 玫瑰花茶 酸奶 灭菌 正交实验 |
Preparation of the rose yoghurt |
| |
| ZHANG Yong-qing.Preparation of the rose yoghurt[J].Cereals & Oils,2020,33(1):49-51. |
| |
| Authors: | ZHANG Yong-qing |
| |
| Affiliation: | (College of Food and Biological Engineering,Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers,Xuchang University,Xuchang 461000,Henan,China) |
| |
| Abstract: | On the basis of sensory score,the optimum formula and process of rose yogurt which used milk powder as the main raw materials and added rose tea were obtained by single factor and orthogonal tests.The results showed that the factors influenced the quality of rose yogurt were listed in the following order:rose tea content,fermentation time,yoghurt content,and sugar amount.The optimum formula and process were as follows:10%milk powder,5%sugar,5%yogurt,1.5%rose tea;fermented at 40℃for 4 h,and refrigerated at 4℃for 24 h.Rose yogurt with good quality was obtained under the conditions. |
| |
| Keywords: | rose tea yoghurt sterilization orthogonal experiment |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
