| 黄秋葵水牛乳酸奶的制备工艺研究 |
| |
| 引用本文： | 谢芳,杨承剑,李孟伟,曾庆坤.黄秋葵水牛乳酸奶的制备工艺研究[J].中国乳品工业,2019(1):56-59. |
| |
| 作者姓名： | 谢芳 杨承剑 李孟伟 曾庆坤 |
| |
| 作者单位： | 中国农业科学院广西水牛研究所 |
| |
| 基金项目： | 广西水牛研究所基本科研业务费项目(水牛基1705018) |
| |
| 摘 要： | 以水牛乳为主料,加入黄秋葵汁,制成口味独特,营养价值高的黄秋葵水牛乳酸奶。通过单因素和正交试验确定酸奶的最佳工艺为:黄秋葵汁添加量为11%,发酵剂接种量为9%,发酵时间为5 h,白砂糖添加量为9%,发酵温度为42℃。由此工艺条件制备的黄秋葵水牛乳酸奶口感清新,品质最佳。
|
| 关 键 词： | 黄秋葵 水牛乳 酸奶 制备工艺 |
Prearation of okra buffallo milk yogurt and its technology |
| |
| XIE Fang,YANG Chenjian,LI Mengwei,ZENG Qingkun.Prearation of okra buffallo milk yogurt and its technology[J].China Dairy Industry,2019(1):56-59. |
| |
| Authors: | XIE Fang YANG Chenjian LI Mengwei ZENG Qingkun |
| |
| Affiliation: | (Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 530001,China) |
| |
| Abstract: | Buffalo milk as main ingredient,add okra juice,made the taste is unique,high nutritional value of okra buffallo yogurt.By single factor and orthogonal test to determine the best technology of yoghurt:okra juice content is 11%,yeast inoculation quantity was 9%,the fermentation time of 5 h,sugar content is 9%,fermentation temperature of 42℃.By means of this process conditions of preparation of okra buffallo milk yogurt taste fresh,quality the best. |
| |
| Keywords: | Okra buffall milk Yogurt Processing technology |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
