CAJ | 학술논문

以牛奶、蔗糖为主要原料，颗粒状冷水可溶淀粉为稳定剂，生产凝固型酸奶。对凝固型酸奶的工艺配方进行研究，确定了凝固型酸奶生产的最佳工艺配方为：颗粒状冷水可溶淀粉添加量0．3％，蔗糖添加量9％，接种量2％，发酵温度为42℃，得到无乳清分离、口感细腻、酸甜适中的凝固型酸奶。
이우내、자당위주요원료，과립상랭수가용정분위은정제，생산응고형산내。대응고형산내적공예배방진행연구，학정료응고형산내생산적최가공예배방위：과립상랭수가용정분첨가량0．3％，자당첨가량9％，접충량2％，발효온도위42℃，득도무유청분리、구감세니、산첨괄중적응고형산내。
The milk,sucrose as the main raw material and granular cold water soluble starch as stabilizing agent in the production of solidifying yoghurt.Process for yoghurt formulation studies to determine the best yo-ghurt production process recipe:the use level for granular starch soluble starch 0.3%,the use level for sucrose 9%,innoculum 2%,fermentation temperature is 42℃ in this conditon obtained without whey separation,deli-cate taste,sweet and sour moderate yoghurt.