| 芒果椰浆凝固型酸奶的发酵工艺研究 |
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| 引用本文： | 赵翾,李红良,徐家敏.芒果椰浆凝固型酸奶的发酵工艺研究[J].食品科技,2011(2):72-75. |
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| 作者姓名： | 赵翾 李红良 徐家敏 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;东莞市广益食品添加剂有限责任公司; |
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| 摘 要： | 用芒果与椰浆为原料,研究了芒果椰浆凝固型酸奶的发酵工艺条件。通过考察奶粉添加量、接种量、蔗糖添加量、椰浆添加量、芒果添加量、发酵温度和发酵时间对芒果椰浆凝固型酸奶感官评价的影响,设计正交试验,最后获得了芒果椰浆凝固型酸奶的最佳工艺条件:奶粉添加量14%,接种量3%,蔗糖添加量8%,椰浆添加量10%,芒果添加量10%,发酵温度42℃,发酵时间4 h。
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| 关 键 词： | 芒果 椰浆 凝固型酸奶 发酵 |
Research of fermentation technology of mango coconut yogurt |
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| ZHAO Xuan,LI Hong-liang,XU Jia-min.Research of fermentation technology of mango coconut yogurt[J].Food Science and Technology,2011(2):72-75. |
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| Authors: | ZHAO Xuan LI Hong-liang XU Jia-min |
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| Affiliation: | ZHAO Xuan1,LI Hong-liang2,XU Jia-min1(1.The College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,2.Dongguan Guangyi Food Additive Industry Co.,Ltd,Guangzhou 523220) |
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| Abstract: | This study mainly discussed the fermentation technology of the mango coconut yogurt with mango,coconut and the milk as the main materials.The effects of the milk powder content,the inoculation quantity,the addition of sucrose,the addition of coconut syrup,the addition of mango,fermentation temperature and fermentation time on the sensory evaluation of the mango coconut yogurt were determined by the single factor experiments respectively and the orthogonal experiment were designed to obtain the optimum ferme... |
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| Keywords: | mango coconut yogurt fermentation |
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