| 芦荟米酒乳饮料的研制 |
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| 引用本文： | 马利华,秦卫东,宋慧,刘洁. 芦荟米酒乳饮料的研制[J]. 食品科学, 2008, 29(1): 383-386 |
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| 作者姓名： | 马利华 秦卫东 宋慧 刘洁 |
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| 作者单位： | 徐州工程学院食品工程系,江苏,徐州,221008 |
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| 摘 要： | 以米酒为凝乳剂,以鲜奶为主要原料,添加适量的芦荟,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型乳饮料.实验结果表明:米酒接种量为7%,蔗糖添加量15%,奶含量30%,复合稳定剂加入量0.2%,芦荟液15%为最佳配方.
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| 关 键 词： | 米酒 芦荟 发酵型乳饮料 芦荟液 米酒 乳饮料 Drink Yogurt 配方 最佳 加入量 复合稳定剂 含量 添加量 蔗糖 接种量 结果 实验 发酵 营养丰富 风味 正交试验 单因素试验 |
| 文章编号： | 1002-6630（2008）01-0383-04 |
| 收稿时间： | 2006-09-03 |
| 修稿时间： | 2006-09-03 |
Study on Rice-wine and Aloe Yogurt Drink |
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| MA Li-hua,QIN Wei-dong,SONG Hui,LIU Jie. Study on Rice-wine and Aloe Yogurt Drink[J]. Food Science, 2008, 29(1): 383-386 |
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| Authors: | MA Li-hua QIN Wei-dong SONG Hui LIU Jie |
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| Abstract: | The drink was produced by processing aloe and milk. The yogurt was fermented by rice-wine in the drink. Based on the individual factor text and orthogonal text and sensual evaluation design result, the optimum compositions and precriptions were determined. Thus a kind of yogurt drink with idiographic flavor and rich nutrition were produced. The results showed: inoculation-count of rice-wine7%, yogurt 30%, juice of aloe 15%, sugar 15% and complex stabilizer 0.2%. |
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| Keywords: | rice-wine aloe yogurt drink |
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