现代食品
現代食品
현대식품
Grain Distribution Technology
2015年
17期
46-49
,共4页
木瓜%酸奶%工艺
木瓜%痠奶%工藝
목과%산내%공예
papaya%yogurt%technology
为优化木瓜酸奶的加工工艺,在单因素试验基础上,采用正交试验优化,其最佳生产工艺为:木瓜浆用量为10%,白砂糖用量为6%,发酵时间为4 h,接种量为4%.制得的木瓜酸奶组织均匀,口感细腻,酸甜适度.
為優化木瓜痠奶的加工工藝,在單因素試驗基礎上,採用正交試驗優化,其最佳生產工藝為:木瓜漿用量為10%,白砂糖用量為6%,髮酵時間為4 h,接種量為4%.製得的木瓜痠奶組織均勻,口感細膩,痠甜適度.
위우화목과산내적가공공예,재단인소시험기출상,채용정교시험우화,기최가생산공예위:목과장용량위10%,백사당용량위6%,발효시간위4 h,접충량위4%.제득적목과산내조직균균,구감세니,산첨괄도.
This study mainly discussed the fermentation technology of the fermented milk with Papaya Yogurt. From the single factor experiments, the factors showed significant effects were selected in the furtherorthogonal experiments designed by Design-expert software. The optimum fermentation technology parameters were as following: the addition of papaya 10%, the addition of sugar 6%, the fermentation time 4h, inoculum, 4%. Papaya yogurt prepared under these conditions was homogeneous, with exquisite taste and moderate sour.
