甜橙果肉型酸奶的研制
The Development of Sweet Orange Pulp Yogurt
李变变1
作者信息
- 1. 安徽省宿州市食品药品检验所,安徽宿州 234000
- 折叠
摘要
[目的]将甜橙和牛奶相结合研制出新型营养复合型酸奶.[方法]以甜橙和牛奶为主要原料,采用单因素和正交试验及极差分析对甜橙果肉酸奶配方进行优化.[结果]通过正交试验得出,影响甜橙果肉酸奶质量的因素主次顺序依次为:发酵时间、甜橙果肉、白砂糖、CMC;甜橙果肉酸奶的最佳配方为:甜橙果肉10％,白砂糖8％,稳定剂(CMC)0.3％,发酵时间4h.[结论]按该试验工艺生产出的酸奶温和可口,润滑稠厚,有益健康,各项指标符合国家标准.
Abstract
[Objective] With sweet orange and milk as the main raw material,a new type of nutritional compound yogourt was developed.[Method] By using single-factor experiment,orthogonal test and range analysis,the formula of sweet orange pulp yogurt was studied.[Result] The optimal formula was:sweet orange flesh 10％,sugar 8％,stabilizer (CMC) 0.3％,fermentation time 4 h.The order of factors influencing the yogurt quality was:fermentation time ＞ sweet orange flesh ＞ sugar ＞ CMC.[Conclusion] This process produces mild and delicious yogurt,lubrication and thick,healthy,sweet and delicate,the indicators are in line with national standard.
关键词
甜橙/果肉酸奶/配方/设计Key words
Sweet orange/Pulp yogurt/Formula/Design引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据