| 开菲尔榛子发酵乳的工艺研究 |
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| 引用本文： | 刘艳霞,周婷姗. 开菲尔榛子发酵乳的工艺研究[J]. 中国乳品工业, 2012, 40(4): 55-57,61 |
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| 作者姓名： | 刘艳霞 周婷姗 |
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| 作者单位： | 1. 吉林农业科技学院食品工程学院,吉林吉林,132101
2. 吉林集安市农业技术推广总站,吉林集安,134200 |
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| 摘 要： | 利用传统酸牛乳酒(Kefir)的发酵剂—开菲尔粒(Kefir Grains)制作的发酵剂,对榛子乳与牛乳的混合原料进行发酵,采用L16(45)正交试验设计筛选制备开菲尔榛子乳的最佳发酵条件。结果表明:当榛子乳与鲜牛乳混合比例8∶2,接种量为3%,发酵温度25℃,加糖量10%,发酵时间14 h时,所得的产品的酸度为83°T,乙醇体积分数为0.26%,风味柔和,口感独特。
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| 关 键 词： | 开菲尔 榛子乳 发酵 |
Processing research on Hazelnut-Kefir fermented milk |
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| LIU Yan-xia , ZHOU Ting-shan. Processing research on Hazelnut-Kefir fermented milk[J]. China Dairy Industry, 2012, 40(4): 55-57,61 |
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| Authors: | LIU Yan-xia ZHOU Ting-shan |
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| Affiliation: | 1.Jilin Agriculture Science and Technology College,Jilin 132101,China;2.Agriculture Technology Promotion Station,Jian 134200,China) |
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| Abstract: | In this essay,the processing of Hazelnut-Kefir fermented milk,Hazelnut milk and milk as raw material,are studied in details.The optimal fermentation conditions are determined by L16(45) orthogonal tests.And the results are as follows: Hazelnut milk and the milk,with the ratio of 8∶2,fermented with 3% inoculation at 25 ℃ for 14 hours.The products have special taste and flavor,with 0.26% alcohol and 83 °T. |
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| Keywords: | Kefir hazelnut fermented milk fermentation |
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