| 凝固型猕猴桃酸奶配方优化的研究 |
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| 引用本文： | 李轶欣,史东辉,付莉.凝固型猕猴桃酸奶配方优化的研究[J].中国奶牛,2010(7):52-54. |
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| 作者姓名： | 李轶欣 史东辉 付莉 |
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| 作者单位： | 1. 辽宁医学院食品科学与工程学院,锦州,121001
2. 辽宁医学院畜牧兽医学院,锦州,121001 |
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| 摘 要： | 本试验以奶粉和猕猴桃为主要原料，通过单因素试验和正交试验优化对不同配方条件下得到的凝固型猕猴桃酸奶进行感官评分。结果表明，凝固型猕猴桃酸奶的最佳配方条件为：奶粉14％，猕猴桃添加量3．5％，pH为4．0，白砂糖添加量8％。在此条件下所得到的产品呈微绿色，且色泽均匀，凝乳状态完全，无乳清析出，口感细腻，具有牛奶与猕猴桃固有的香味。
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| 关 键 词： | 猕猴桃 牛奶 凝固型 配方 优化 |
Study on the Optimization of Formula to Coagulant Yogurt with Kiwi Fruit Juice |
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| LI Yi-xin,SHI Dong-hui,FU Li.Study on the Optimization of Formula to Coagulant Yogurt with Kiwi Fruit Juice[J].China Dairy Cattle,2010(7):52-54. |
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| Authors: | LI Yi-xin SHI Dong-hui FU Li |
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| Institution: | 1. Liaoning Medical University, Institute of Food Science and Engineering, Liaoning, Jinzhou 121001 ; 2. Liaoning Medical University, Institute of Animal Science and Veterinary Medicine, Liaoning, Jinzhou 121001 ) |
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| Abstract: | The milk and kiwi fruit as raw materials, coagulant yogurt with kiwi fruit juice which was produced under the different conditions of formula was scored by sensory evaluation in the experiments. The best formula was optimized by the single factor experiments and the orthogonal experiments. The results showed that the optimization formula of milk power, kiwi fruit juice, pH and sugar were 14%, 3.5%, 4.0, 8%, respectively. The product obtained under above conditions was aqua, Vniform color, completed in coagulation, no whey, delicate in taste, have good flavor of milk and kiwi fruit. |
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| Keywords: | Kiwi fruit Milk Coagulation Formula Optimization |
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