摘要
以芒果汁和牛奶为主原料,研制出集芒果汁与牛奶的保健功能于一体的新型保健饮料——芒果汁发酵乳饮料。采用正交试验优化产品配方与发酵参数,产品的最佳配比为:牛奶65%、芒果汁10%、蔗糖7.0%。制备该芒果汁乳饮料的最佳发酵工艺条件为:接种量2.5%、发酵时间3.5h、温度40℃。
A novel health-care fermented beverage was developed from mango juice and raw milk.The optimal fermentation substrate composition consisted of 65% fresh milk,10% mango juice and 7.0% sucrose,and the optimal inoculum size,fermentation time and temperature were 2.5%,3.5 h and 40 ℃,respectively,as optimized by orthogonal array design.
出处
《乳业科学与技术》
2012年第2期26-28,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
芒果汁
牛奶
保健
感官评定
mango juice
milk
health-care
sensory evaluation
