摘要
以鲜乳和茵陈为主要原料,在单因素试验的基础上,从蔗糖添加量、鲜乳添加量和茵陈汁添加量三方面进行优化,确定茵陈酸奶最佳工艺参数:茵陈汁添加量5%,蔗糖添加量6%,鲜乳添加量90%。
With fresh milk and Herba Artemisiae as main raw materials, on the basis of single factor experiments, studied from the adding amount of sucrose,fresh milk and Herba artemisiae juice,and decided the optimum process paraemeters.The optimal parameters are：the Herba artemisiae juice amount is 5%,sugar mount is 6%,and fresh milk amount is 90%.
出处
《信阳农林学院学报》
2015年第3期99-101,104,共4页
Journal of Xinyang Agriculture and Forestry University
关键词
茵陈
酸奶
工艺研究
Herba artemisiae
Yogurt
process development
