| 希腊式酸奶的研制 |
| |
| 引用本文： | 武波波,刘文攸,张伟丽.希腊式酸奶的研制[J].乳业科学与技术,2012,35(4):25-28. |
| |
| 作者姓名： | 武波波 刘文攸 张伟丽 |
| |
| 作者单位： | 河南花花牛乳业有限公司,河南郑州,450008 |
| |
| 摘 要： | 研制希腊式酸奶,确定希腊式酸奶的最佳配方为鲜牛奶40%、白砂糖8%、脱脂奶粉：WPC为80：20、酪蛋白酸钠2‰、菌种为YO-MIXTM495;同时确定了制作希腊式酸奶的最佳水合条件为50℃、60min,发酵终点pH值控制在4.65。
|
| 关 键 词： | 希腊式酸奶 乳清蛋白 酪蛋白酸钠 |
Preparation of Greek Yogurt |
| |
| WU Bo-bo,LIU Wen-you,ZHANG Wei-li.Preparation of Greek Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(4):25-28. |
| |
| Authors: | WU Bo-bo LIU Wen-you ZHANG Wei-li |
| |
| Institution: | (Henan Flower Cattle Dairy Co.Ltd.,Zhengzhou 450008,China) |
| |
| Abstract: | The purpose of this study was to optimize the preparation of Greek yoghurt.It was found that the optimal fermentation substrate was composed of 40% fresh milk,8% sucrose,skim milk powder and WPC at a ratio of 80:20,and 2‰ sodium caseinate and fermented with YO-MIXTM.Meanwhile,the optimal hydration conditions were determined as 50℃,60 min,and fermentation end pH 4.65. |
| |
| Keywords: | Greek yogurt whey protein sodium caseinate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《乳业科学与技术》浏览原始摘要信息 |
| 点击此处可从《乳业科学与技术》下载免费的PDF全文 |
|
