凝固型芦荟酸奶的工艺研究  

作　　者：钟世荣[1] 刘达玉[1] 李光辉[1] 

机构地区：[1]四川理工学院生物工程系,自贡643000

出　　处：《食品工业科技》2004年第11期105-107,共3页Science and Technology of Food Industry

摘　　要：以奶粉、芦荟为主要原料,采用正交实验研制出凝固型芦荟酸奶生产的最佳工艺条件为:奶粉17g、芦荟汁7mL、白砂糖8%、接种量3%、发酵温度44℃、发酵时间3h。该产品口感柔和爽快、风味独特,是一种兼具营养保健与疗效作用的新型乳制品。The manufacturing technology of set aloe yogurt is studied in this paper. The best manufacturing technology of aloe yogurt is obtained through orthogonal experiment. The result turns out to be: the volume of aloe juice 7mL, powdered milk 15g, sugar 8%, inoculum size 3%, incubation temperature 44℃, fermentation time 3h. The product with unique flavor and tastes good and has the combination of the function, nutrition, healthcare and treatment efficacy.

关 键 词：奶粉 芦荟 酸奶 工艺条件 正交实验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]