Optimization of Production Technology and Quality of Apricot Peel water Yogurt Jelly Drinks
Using Apricot Peel water,milk,hawthorn and orange peel as main raw materials,to produce a nutrient-rich and upper,middle and lower layers of color with the new yoghurt.The effects of Apricot Peel water to milk,honey addition,gelatine tablet addition and fermented yogurt powder addition on sensory score,elasticity,hardness and chewability of Middle layer Apricot Peel water yogurt jelly were investigated by single factor and orthogonal experiment.The results showed that when the ratio of Apricot Peel water to milk was 1∶4,the addition amount of honey was 2g,the addition amount of gelatine tablets was 5g,and the addition amount of fermented yogurt powder was 0.4%,the elasticity,chewability and hardness of Apricot Peel water Yogurt Jelly were good,the taste was the best,and the sensory score was the highest(92.6 points).The visual effect of color matching was tested under the optimal process of Apricot Peel water Yogurt Jelly.The visual effect of color matching was the best when 5%orange peel was added.The new yoghurt made in this study not only has nutrition but also displays the color combination which makes people have strong desire to eat,which provides theoretical basis for the production of functional and artistic yoghurt,at the same time,it provides a certain reference for the further development of li-guang-xing dried fruits in Dunhuang,Gansu province.
万方数据
维普
