Position: Home > Articles > Study on the Producing Technology and Formula of Strawberry and Walnut Yogurt
Hubei Agricultural Sciences
2015,54
(18)
4567-4570
核桃草莓酸奶工艺及配方研究
作 者：
邢建华;侯巧芝;庞森
单 位：
黄河科技学院医学院
关键词：
核桃(Juglans regia Linn);草莓(Fragaria ananassa Duch.);牛奶;饮料;发酵
摘 要：
研究以核桃(Juglans regia Linn)、草莓(Fragaria ananassa Duch.)、牛奶为主要原料制备核桃草莓酸奶的工艺及配方。结果表明,核桃草莓酸奶最佳发酵温度为42℃,适宜的发酵时间为5 h;蔗糖脂0.02%、单甘脂0.03%、酪朊酸钠0.02%、大豆卵磷脂0.03%、海藻酸钠0.03%、果胶0.02%、CMC钠0.03%、黄原胶0.02%、瓜尔豆胶0.02%乳化稳定剂可以起到较好的乳化稳定效果;核桃草莓酸奶的最佳配方为核桃酸奶16%、草莓汁14%、白砂糖13%、pH 4.4。
译 名：
Study on the Producing Technology and Formula of Strawberry and Walnut Yogurt
作 者：
XING Jian-hua;HOU Qiao-zhi;PANG Sen;School of Medicine,Huanghe Science and Technology College;
关键词：
Juglans regia Linn;;Fragaria ananassa Duch.;;milk;;beverage;;fermentation
摘 要：
Using walnut, strawberry and milk as raw materials, the producing technology and formula of strawberry and walnut yogurt were studied. The results showed that the best temperature of fermentation was 42 ℃ and the appropriate time was 5 h.The effect of emulsification and stabilizer has been studied, and the best amount of the complex emulsification and the complex stabilizer was 0.42%. The orthogonal experiment showed that the optimum recipe of strawberry and walnut yogurt was walnut yogurt 16%, strawberry juice 14%, sucrose13% and pH value 4.4.
导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
