| 黑树莓酸奶的研制 |
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| 引用本文： | 屈小媛,田维荣,杨飞,聂叶,周光桥,胡萍.黑树莓酸奶的研制[J].保鲜与加工,2011,11(5):35-38. |
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| 作者姓名： | 屈小媛 田维荣 杨飞 聂叶 周光桥 胡萍 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025;贵州牧草种籽繁殖场,贵州独山,558203 |
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| 基金项目： | 贵州省农业攻关项目(黔科合NY字[2010]3037号) |
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| 摘 要： | 以黑树莓果汁和牛乳为主要原料,采用L9(34)正交试验对黑树莓酸奶主要工艺参数进行优化研究。结果表明,在黑树莓果汁7%、蔗糖8%、发酵时间6 h的最佳生产工艺条件下,生产的黑树莓酸奶酸甜可口,组织细腻,品质最佳。
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| 关 键 词： | 黑树莓 酸奶 蔗糖 发酵 |
Development of Black Raspberry Yogurt |
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| QU Xiao-yuan,TIAN Wei-rong,YANG Fei,NIE Ye,ZHOU Guang-qiao,HU Ping.Development of Black Raspberry Yogurt[J].Storage & Process,2011,11(5):35-38. |
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| Authors: | QU Xiao-yuan TIAN Wei-rong YANG Fei NIE Ye ZHOU Guang-qiao HU Ping |
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| Institution: | QU Xiao-yuan1,TIAN Wei-rong2,YANG Fei2,NIE Ye1,ZHOU Guang-qiao1,HU Ping1,(1.College of Life Science,Guizhou University,Guiyang 550025,China,2.Guizhou herbage seed breeding ground,Dushan 558203,China) |
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| Abstract: | The processing technology of black raspberry yogurt was introduced in this paper. The main influencing factors to the quality of black raspberry yogurt such as black raspberry juice amount, sugar amount as well as fermentation time were optimized by L9(34) orthogonal experiment design. The results showed that, the optimum conditions were as follows: 6 h fermentation time, the amount of black raspberry juice and sugar were 7% and 8%, respectively. Under this condition, the product had the best quality and flavor. |
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| Keywords: | black raspberry yogurt sugar fermentation |
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