| 养乐多酸奶配方的研究 |
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| 引用本文： | 田建军,张开屏,刘静,戴星,靳烨.养乐多酸奶配方的研究[J].中国酿造,2011(12). |
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| 作者姓名： | 田建军 张开屏 刘静 戴星 靳烨 |
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| 作者单位： | 1. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018
2. 内蒙古商贸职业学院工程系,内蒙古呼和浩特,010018 |
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| 基金项目： | 国家“十一五”科技支撑项目(2006BAD04A06) |
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| 摘 要： | 通过稳定剂、发酵剂和白砂糖不同添加量对养乐多酸奶质量的影响试验,研究了养乐多酸奶的最佳配方.试验结果表明:最佳配方组合为A2C2B3,即发酵剂添加量为2％,白砂糖添加量7％,稳定剂的添加量为0.2％,同时试验得出酸牛奶的保质期为21d.
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| 关 键 词： | 养乐多酸奶 配方 稳定剂 研究 |
Development of Yakult yoghourt |
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| TIAN Jianjun
,
ZHANG Kaiping
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LIU Jing
,
DAI Xing
,
JIN Ye.Development of Yakult yoghourt[J].China Brewing,2011(12). |
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| Authors: | TIAN Jianjun ZHANG Kaiping LIU Jing DAI Xing JIN Ye |
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| Affiliation: | TIAN Jianjun1,ZHANG Kaiping2,LIU Jing2,DAI Xing1,JIN Ye1(1.College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018,China,2.Engineering Department,Inner Mongolia Vocational Institute of Business,China) |
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| Abstract: | To determine the optimal formula of Yakult yoghourt,the effects of different concentrations of stabilizers,starters and sugar on the quality of Yakult yoghourt were investigated.The results showed that the optimal formula was A2C2B3,that is,2% starter,7% sugar and 0.2% stabilizer.The shelf life of Yakult yoghurt was 21d. |
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| Keywords: | Yakult yoghourt formula stabilizer research |
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