Position: Home > Articles > Study on the Process of Fruity Greek Yogurt
Anhui Agricultural Science Bulletin
2018
(2)
95-97+124
果味希腊酸奶工艺研究
作 者：
苏蔚莹;蔡舒轶;薛雯婧;李格;王楚淇;刘树滔;林艳云
单 位：
福州大学至诚学院;福州大学生物科学与工程学院
关键词：
果味希腊酸奶;单因素试验;正交实验
摘 要：
该研究通过单因素试验分别考察了菌种添加量,发酵时间,发酵温度,蔗糖添加量,淡奶油添加量,果酱添加量,奶粉添加量等对果味希腊酸奶感官评定的影响,而后通过正交试验对发酵工艺进一步优化。以酸奶的色泽、乳清析出,爽滑度,粘稠度滋味和香气等作为感官评价指标。结果表明,果味希腊酸奶最优工艺为菌种添加量0.2%,发酵时间10h,蔗糖添加量5%,奶粉添加量3%,淡奶油添加量15%,果酱添加量7%。
译 名：
Study on the Process of Fruity Greek Yogurt
作 者：
Su Weiying;Fuzhou University Zhicheng College;
关键词：
Fruity Greek yogurt;;Single factor experiment;;Orthogonal design
摘 要：
In this stady we investigated the influence factors including inoculum,fermentation time,fermentationtemperature,sugar content,the addition ratio of whipping cream,jam,adding quantity,milk powder through sin-gle factor experiment.The optimum ratio yogurt was determined by using orthogonal design.The color of yoghurt,theprecipitation of whey,smoothness,taste and aroma of viscosity are used as indicators of sensory evaluation.The re-sults showed that the best yogurt recipe was:0.2% inoculum,5% sucrose,3% milk powder,15% whipping cream,7% jam.And a time of 10 h was found to be the optimal for fermentation.
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