黄秋葵水牛乳酸奶的制备工艺研究  

Prearation of okra buffallo milk yogurt and its technology

作　　者：谢芳[1] 杨承剑[1] 李孟伟[1] 曾庆坤[1] XIE Fang;YANG Chenjian;LI Mengwei;ZENG Qingkun(Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 530001,China)

机构地区：[1]中国农业科学院广西水牛研究所,南宁530001

出　　处：《中国乳品工业》2019年第1期56-59,共4页China Dairy Industry

基　　金：广西水牛研究所基本科研业务费项目(水牛基1705018)

摘　　要：以水牛乳为主料,加入黄秋葵汁,制成口味独特,营养价值高的黄秋葵水牛乳酸奶。通过单因素和正交试验确定酸奶的最佳工艺为:黄秋葵汁添加量为11%,发酵剂接种量为9%,发酵时间为5 h,白砂糖添加量为9%,发酵温度为42℃。由此工艺条件制备的黄秋葵水牛乳酸奶口感清新,品质最佳。Buffalo milk as main ingredient,add okra juice,made the taste is unique,high nutritional value of okra buffallo yogurt.By single factor and orthogonal test to determine the best technology of yoghurt:okra juice content is 11%,yeast inoculation quantity was 9%,the fermentation time of 5 h,sugar content is 9%,fermentation temperature of 42℃.By means of this process conditions of preparation of okra buffallo milk yogurt taste fresh,quality the best.

关 键 词：黄秋葵 水牛乳 酸奶 制备工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]