农产品加工·学刊
農產品加工·學刊
농산품가공·학간
ACADEMIC PERIODICAL OF FARM PRODUVTS PROCESSING
2009年
7期
52-54
,共3页
酸乳%软糖%加工工艺
痠乳%軟糖%加工工藝
산유%연당%가공공예
yoghurt%jelly drops%processing technology
将乳酸菌加人鲜奶进行发酵,然后与其他原料混合,按照果胶软糖加工工艺进行加工,研制出风味独特、酸甜适中的新型营养保健糖果.通过正交试验,对酸奶添加量、果胶用量、加糖量、柠檬酸用量等工艺参数进行研究,获得了最佳配方.
將乳痠菌加人鮮奶進行髮酵,然後與其他原料混閤,按照果膠軟糖加工工藝進行加工,研製齣風味獨特、痠甜適中的新型營養保健糖果.通過正交試驗,對痠奶添加量、果膠用量、加糖量、檸檬痠用量等工藝參數進行研究,穫得瞭最佳配方.
장유산균가인선내진행발효,연후여기타원료혼합,안조과효연당가공공예진행가공,연제출풍미독특、산첨괄중적신형영양보건당과.통과정교시험,대산내첨가량、과효용량、가당량、저몽산용량등공예삼수진행연구,획득료최가배방.
In this paper, the lactic acid bacteria was added in fresh milk, then mixed with other materials. The unique flavour and abundant nutrient jelly drops according to processing technology. The optimal formulae were gained by orthogonal test on the addition of yoghurt, gel, sugar and acidity agent.
