BI Jing-ying.Study on Optimum Technology of SolidifiedSour Goat Milk with Medlar Juice and Carrot Juice[J].Northern Horticulture,2013,37(03):142-145.
凝固型枸杞胡萝卜汁酸羊乳的最佳工艺研究
- Title:
- Study on Optimum Technology of SolidifiedSour Goat Milk with Medlar Juice and Carrot Juice
- 文章编号:
- 1001-0009(2013)03-0142-04
- Keywords:
- medlar juice; carrot juice; goat milk; fermentation; technology
- 分类号:
- TS 278
- 文献标志码:
- A
- 摘要:
- 以山羊乳、胡萝卜、枸杞子为试材，采用正交实验设计，研究了凝固型枸杞胡萝卜汁酸羊乳的最佳制作工艺。结果表明：凝固型枸杞胡萝卜汁酸羊乳最佳配方为：枸杞汁∶胡萝卜汁=10%∶5%，白砂糖添加量8%，接种量3%，发酵时间4 h，发酵温度42℃，复合酸羊乳品质好，无膻味，呈淡橙红色，酸甜适中，具有浓郁的发酵乳香味，兼有枸杞胡萝卜复合果香味。
- Abstract:
- Taking goat milk，carrot，medlar as the main materials，the optimum technology of solidified sour goat milk with medlar juice and carrot juice were studied by orthogonal experiments.The results showed that the best formula for solidified goat milk yoghurt was that，medlar juice∶carrot juice=10%∶5%,sugar 8%,inoculum amount 3%,fermentation time 3 h，fermentation temperature 42℃。The characteristics of the final product were pale orange，moderate sour and sweet，with a rich aroma of fermented milk，and the fruit flavor of medlar and carrot.
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相似文献/References:
[1]周广志,王 琦,张惠玲.枸杞汁发酵预处理条件对枸杞类胡萝卜素的影响[J].北方园艺,2015,39(13):149.[doi:10.11937/bfyy.201513043]
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备注/Memo
作者简介：毕静莹（1974-），女，陕西西安人，硕士，讲师，现主要从事食品生物技术及发酵研究等工作。E-mail:bjy1024@163.com.