| 苹果燕麦酸奶的工艺研究 |
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| 引用本文： | 相炎红,王垚,张伟杰. 苹果燕麦酸奶的工艺研究[J]. 中国乳品工业, 2011, 39(4) |
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| 作者姓名： | 相炎红 王垚 张伟杰 |
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| 作者单位： | 1. 兰州理工大学生命科学与工程学院,兰州,730050
2. 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 以苹果、燕麦、鲜奶为主要原料,应用单因素和正交实验设计,通过乳酸菌发酵,研制成风味独特、酸甜适度的苹果燕麦酸奶。该酸奶最佳配方工艺条件为苹果果粒燕麦浆15%,蔗糖7%,接种量3%(均为质量分数),(42±1)℃发酵4 h。
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| 关 键 词： | 苹果 燕麦 发酵酸奶 |
Study on processing technique of yoghourt with apple and oats materials |
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| XIANG Yan-hong,WANG Yao,ZHANG Wei-jie. Study on processing technique of yoghourt with apple and oats materials[J]. China Dairy Industry, 2011, 39(4) |
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| Authors: | XIANG Yan-hong WANG Yao ZHANG Wei-jie |
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| Affiliation: | XIANG Yan-hong1,WANG Yao2,ZHANG Wei-jie1(1.School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China 2.School of Food Science and Technology,Jiangnai University,Wuxi 214122,China) |
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| Abstract: | |
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| Keywords: | apple oats fermented yoghourt |
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