摘要
采用南瓜浆、木糖醇与原乳混合进行乳酸菌发酵制成木糖醇南瓜酸奶,并对其工艺进行优化。通过单因素试验选取南瓜浆、木糖醇及复合稳定剂的添加量为3个因素,进行正交试验确定最佳工艺参数。试验结果表明,南瓜浆的添加量7.5%,木糖醇的添加量8.0%,复合稳定剂的添加量0.4%,发酵剂的添加量4.0%,发酵时间4 h,发酵温度42℃,此工艺条件下制作的木糖醇南瓜酸奶酸甜适度,口感细腻,香味浓郁。
A kind of fermented yogurt made with pumpkins, fresh milk, and xylitol was researched. The optimal fermen-tation conditions were determined by single factor experiment and orthogonal test. Results showed that the concentration of pumpkin pulp was 7.5%, xylitol was 8.0%, compound stabilizer was 0.4%, yeast was 4.0%, fermentation time was 4 hours, fermentation temperature was 42℃. The yogurt was sour-sweet taste, good taste, and fine flavor.
出处
《食品工程》
2014年第2期23-25,35,共4页
Food Engineering
关键词
木糖醇
南瓜
酸奶
复合稳定剂
xylitol
pumpkin
yogurt
composite stabilizer
