| 核桃酸奶生产工艺条件的研究 |
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| 引用本文： | 车云波.核桃酸奶生产工艺条件的研究[J].中国食物与营养,2012,18(1):63-64. |
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| 作者姓名： | 车云波 |
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| 作者单位： | 黑龙江生物科技职业学院,哈尔滨,150025 |
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| 基金项目： | 黑龙江省教育厅高职高专院校科学技术研究项目“核桃酸乳的工艺控制及稳定性研究” |
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| 摘 要： | 核桃酸奶是以核桃浆、牛奶、蔗糖为主要原料,通过调配、杀菌、接种及发酵等工艺制成的一种风味优良、营养丰富的酸奶制品。试验表明,在牛奶中加入25%的核桃浆、8%的蔗糖,经95℃、20min保温杀菌后,接入4%的乳酸菌,42.5℃培养4h,在4℃条件下后熟12h,即可得到优质的核桃酸奶制品。
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| 关 键 词： | 核桃酸奶 发酵 生产工艺 |
Study on the Process Conditions of Walnut Yogurt |
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| CHE Yun-bo.Study on the Process Conditions of Walnut Yogurt[J].Food and Nutrition in China,2012,18(1):63-64. |
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| Authors: | CHE Yun-bo |
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| Affiliation: | CHE Yun-bo (Heilongjiang Vocational College of Biology Science and Technology, Haerbin 150025, China) |
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| Abstract: | Walnut syrup, milk, sugar as the main raw material, walnut yogurt can be made into nutritionol yogurt products through the deployment, sterilization, inoculation and fermentation process. Results showed that by adding 25% of the walnut paste and 8% sucrose in the milk, after heat sterilization at 95℃ for zomin, access to 4% of the lactic acid bacteria, culture for 4h at 42. 5℃, after-ripening for 12h at 4℃, high-quality walnut yogurt products could be get. |
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| Keywords: | walnut yogurt fermentation production process |
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