| 影响酸奶粘度的主要因素分析 |
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| 引用本文： | 马德松,王新,王慧,陈禹.影响酸奶粘度的主要因素分析[J].中国奶牛,2011(23):41-42. |
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| 作者姓名： | 马德松 王新 王慧 陈禹 |
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| 作者单位： | 黑龙江龙丹乳业科技股份有限公司,哈尔滨,150086 |
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| 摘 要： | 本文选择了干物质含量、稳定剂、菌种、温度、搅拌强度5个主要影响发酵酸奶（搅拌型）粘度的指标,进行了正交实验,结果表明,储藏温度是影响酸奶粘度的首要因素,干物质、稳定剂、搅拌强度对粘度也有影响,菌种虽对粘度影响不大,但影响酸奶的风味。通过本试验筛选出最佳的指标参数,从而得到更好的酸奶品质。
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| 关 键 词： | 酸奶 粘度 影响因素 |
Study on the Factors Affecting the Viscosity of Yogurt |
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| MA De-song,WANG Xin,WANG Hui,CHEN Yu.Study on the Factors Affecting the Viscosity of Yogurt[J].China Dairy Cattle,2011(23):41-42. |
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| Authors: | MA De-song WANG Xin WANG Hui CHEN Yu |
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| Institution: | MA De-song,WANG Xin,WANG Hui,CHEN Yu (Heilongjiang Longdan Dairy Technology Co.,Ltd,Harbin 150086) |
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| Abstract: | In recent years, China's yogurt production has maintained a growth trend. More and more people like to drink yogurt, The fermentation yogurt ( STIR ) taste of viscosity index experiment, selecting the 5 main influence factors, including dry matter content, stabilizer, species, temperature and stirring intensity, were studied by orthogonal experiment to select the optimum parameters and in order to improve the quality of yogurt. |
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| Keywords: | Yogurt Viscosity Affecting factors |
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