芦荟酸奶的研制  

Production Technology of Aloe Yoghurt

作　　者：彭常安[1] 余芳[1] 

机构地区：[1]芜湖职业技术学院,安徽芜湖241000

出　　处：《芜湖职业技术学院学报》2005年第3期66-68,共3页Journal of Wuhu Institute of Technology

摘　　要：以库拉索芦荟和全脂奶粉等原料,通过添加芦荟原汁加工芦荟酸奶产品.结果表明,影响产品风味的最佳处理工艺参数为:芦荟原汁含量4%,发酵温度43℃,蔗糖用量8%,培养时间4小时。The aloe yoghourt product is produced by adding aloe fumet and using aloe. spp and the whole milk powder as raw materials. The results shows that the optimum processing parameters affecting flavours of product can be obtained in the following conditions： the content of aloe fumet in yoghourt 4%, fermentation temperature 43℃, sucrose content of 8% and culture time 4 hours.

关 键 词：芦荟 酸奶 稳定剂 

分 类 号：TS205.6[轻工技术与工程—食品科学]