草莓酸奶生产工艺研究  

Research on the Production Technique of Strawberry Yoghourt

作　　者：金锋[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223300

出　　处：《农业科技与装备》2012年第1期52-54,共3页Agricultural Science & Technology and Equipment

摘　　要：以草莓汁和鲜牛奶为主要原料制作草莓酸奶。通过单因素试验,经正交组合,确定草莓酸奶的最佳工艺条件为:草莓汁添加量10%,蔗糖添加量6%,接种量4%,以海藻酸钠与芋头粉为稳定剂,发酵温度44℃,发酵时间为3.5h。草莓酸奶成品质地细腻,风味优良,适合大众消费。Strawberry yoghourt is made from strawberry juice and fresh milk. The single factor experiment and orthogonality combination reveals that the optimum technological conditions are as follows： 10 percent strawberry juice, 6 percent cane sugar, 4 percent inoculum concentration, with Sodium alga acid and taro meal as the stabilizers, the fermentation temperature is 44 ℃ lasting for 3.5 h and the produce strawberry yoghurt tastes fine and delicate suitable for mass consumption.

关 键 词：食品加工 草莓汁 酸奶 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]