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Position: Home > Articles > Study on Processing Technology of Salty Cheese Flavor Salty Yoghurt China Dairy 2017 (7) 74-77

海盐芝士风味咸酸奶工艺配方研究

作  者:
张伟
单  位:
广东燕塘乳业股份有限公司
关键词:
海盐;芝士;咸酸奶
摘  要:
以生牛乳、白砂糖、海盐、芝士粉为主要原料,经乳酸菌发酵,制得一种酸甜咸风味的酸奶。通过感官评价、单因素试验以及正交试验,筛选出最佳工艺组合。试验结果表明,该酸奶最佳工艺为7%白砂糖、0.2%海盐、0.2%芝士粉,发酵时间7.5 h。
译  名:
Study on Processing Technology of Salty Cheese Flavor Salty Yoghurt
作  者:
ZHANG Wei;Guangdong Yantang Dairy Co.,Ltd.;
关键词:
sea salt;;cheese;;salty yoghurt
摘  要:
Raw milk,white sugar,sea salt and cheese powder as the main raw material,after the fermentation of lactic acid bacteria,made a yoghurt with sweet and sour taste. Through the sensory evaluation,single factor test and orthogonal test,the best process combination was screened out. The results showed that the optimum process was 7% white sugar,0.2% sea salt,0.2% cheese powder and the fermentation time was 7.5 hours.

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