| 南瓜酸牛奶生产工艺研究 |
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| 引用本文： | 董道顺.南瓜酸牛奶生产工艺研究[J].乳业科学与技术,2011,34(3):121-123. |
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| 作者姓名： | 董道顺 |
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| 作者单位： | 江苏食品职业技术学院酒店与旅游管理学院,江苏淮安,223003 |
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| 摘 要： | 本文研究了南瓜酸牛奶的生产工艺,结果表明最佳配方和生产工艺为：南瓜浆30%,鲜牛乳70%,蔗糖5%~6%,复合稳定剂为淀粉0.01%、果胶0.025%、CMC为0.05%,发酵剂接种量4%,41℃下发酵5 h,1℃~5℃低温下后熟24 h。该产品风味独特,营养全面,是一种兼营养保健与疗效作用的酸乳制品。
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| 关 键 词： | 南瓜 酸奶 稳定剂 |
Study on the Production Technology of Pumpkin-sour Milk |
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| Dong Daoshun.Study on the Production Technology of Pumpkin-sour Milk[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(3):121-123. |
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| Authors: | Dong Daoshun |
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| Institution: | Dong Daoshun Jiangsu Food Science College,Huaian of Jiangsu 223003,China |
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| Abstract: | This paper studies on the production technology of pumpkin-sour milk.The best formula and production technology are as follow： 30 % of pumpkin plasm,70% of freah milk,5 %~6 % of sugar,the stabilizer are 0.01 % of amylum,0.025 % of pectin,0.05 % of CMC,4 % |
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| Keywords: | pumpkin sour milk stabilizer |
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