| 蓝莓酸奶的研制 |
| |
| 引用本文： | 胡丽娜,陈晓义.蓝莓酸奶的研制[J].乳业科学与技术,2012,35(3):22-24. |
| |
| 作者姓名： | 胡丽娜 陈晓义 |
| |
| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
| |
| 摘 要： | 以蓝莓、酸奶为主要原料,添加一定量菊粉制备风味酸奶。通过正交试验,参考各因素的影响,以感官评价为指标,确定蓝莓酸奶的最佳配方和工艺条件：原味酸奶添加量90g、蓝莓汁添加量5g、菊粉添加量0.15%、发酵时间5h、发酵温度45℃、黄原胶添加量0.15%。产品结合了蓝莓和酸奶的双重特点,具有丰富的营养功能,风味独特,色泽淡蓝,是一种新型的优良保健饮品。
|
| 关 键 词： | 蓝莓 酸奶 菊粉 |
Development of Blueberry Yoghurt |
| |
| HU Li-na,CHEN Xiao-yi.Development of Blueberry Yoghurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(3):22-24. |
| |
| Authors: | HU Li-na CHEN Xiao-yi |
| |
| Institution: | (School of Food, Northeast Agricultural University, Harbin 150030, China) |
| |
| Abstract: | Flavored yoghurt was formulated from blueberry juice,yoghurt and a small amount of inulin.Orthogonal array design was used to optimize yoghurt fermentation and formulation based on sensory evaluation.The optimal formulation of flavored yoghurt was 90 g of yogurt obtained by 5 h fermentation at 45 ℃,5 g of blueberry juice,0.15% inulin,and 0.15% xanthan gum as a stabilizer.The developed product as an integration of blueberry and yoghurt had abundant nutritional functions,a unique flavor and a light blue color and could be recognized an excellent new functional beverage. |
| |
| Keywords: | blueberry yoghurt inlin |
| 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 |
|
