| 草莓酸奶加工工艺参数的研究 |
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| 引用本文： | 刘广平,殷俊峰.草莓酸奶加工工艺参数的研究[J].安徽农业科学,2014(15):4787-4788,4791. |
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| 作者姓名： | 刘广平 殷俊峰 |
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| 作者单位： | 安徽小刘食品股份有限公司;安徽省农业科学院农产品加工研究所; |
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| 摘 要： | 以草莓和牛奶为主要原料,经过乳酸菌发酵,研制出草莓、牛奶混合发酵酸乳,并通过单因素试验及多因素多水平正交试验得出其最佳工艺参数为：草莓浓浆用量为8%,蔗糖用量为10%,稳定剂用量为0.4%,接种量为6%。
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| 关 键 词： | 草莓浆 酸奶 发酵 工艺参数 |
On Processing Technique Parameters of Strawberry Yogurt |
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| Institution: | LIU Guang-p-ing et al- ( Anhui Xiaoliu Food Co. Ltd. , Hefei, Anhui 230601 ) |
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| Abstract: | With strawberries and milk as main raw materials,fermented by lactic acid bacteria,the strawberry and milk mixed fermentation yogurt was developed. Through the single factor experiment and multiple factors level orthogonal experiment,the optimum process parameters were obtained： strawberry pureed 8%,sucrose dosage 10%,the dosage of stabilizer 0. 4%,inoculation quantity 6%. |
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| Keywords: | Strawberry pureed Yogurt Fermentation Process parameters |
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