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猴头汁酸乳的研制
引用本文:吴彩娥,马俪珍,霍乃蕊.猴头汁酸乳的研制[J].饮料工业,2001,4(1):8-10,16.
作者姓名:吴彩娥  马俪珍  霍乃蕊
作者单位:山西农业大学食品科学系山西太谷 030801
摘    要:对猴头汁酸乳制作工艺及配方进行了研究,试验主要从猴头汁添加量、加糖量和发酵剂接种量等方面,经正交组合确定猴头汁酸乳的发酵最优工艺条件,试验结果表明:猴头汁添加量为10%,加糖量为7%,奶粉添加量为4%,发酵剂(保加利亚乳杆菌和嗜热乳酸链球菌1:1)接种量为3%,可制得质地细腻、风味优良的猴头汁酸乳。

关 键 词:猴头汁  酸乳  发酵  生产工艺  配方

The development of hedgehog hydnum juice yoghurt
Wu Cai'e,Ma Lizhen,Huo Nairui.The development of hedgehog hydnum juice yoghurt[J].Beverage Industry,2001,4(1):8-10,16.
Authors:Wu Cai'e  Ma Lizhen  Huo Nairui
Affiliation:Wu Cai'e Ma Lizhen Huo Nairui Department of Food,Shanxi Agricultural University Taigu,Shanxi\ 030801
Abstract:The processing technology and formula for hedgehog hydnum juice yoghurt are studied in the paper. The optimal technological conditions for the fermentation of the yoghurt are determined by orthogonal design as regard to the addition of hedgehog hydnum juice, sugar and fermenting agents. The results show that a product with fine quality and pleasant flavour can be obtained from hedgehog hydnum juice 10%, sugar 7%, powdered milk 4% and Streptococcus thermophilus and Lactobacillus bulgaricus (1: 1)3%.
Keywords:Hedgehog hydnum juice  yoghurt  fermentation
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