菊粉酸奶生产工艺研究及质构分析  

Study on the Production Technology of Inulin Yoghurt

作　　者：赵鹏 朱嘉文 迟明 刘毓超 王菲 毛海峰 ZHAO Peng;ZHU Jia-wen;CHI Ming;LIU Yu-chao;WANG Fei;MAO Hai-feng(Qinghai Light Industry Institute Co.,Ltd.,Xining Qinghai 810001,China)

机构地区：[1]青海省轻工业研究所有限责任公司

出　　处：《青海农林科技》2019年第4期26-29,78,共5页Science and Technology of Qinghai Agriculture and Forestry

摘　　要：本研究以菊粉、牛奶、白砂糖为主要原料,通过单因素试验和正交试验结合质构指标分析以及感官评价来确定菊粉酸奶的生产工艺,结果表明最佳工艺条件为:菊粉添加量为6%,白砂糖添加量8%,发酵剂接种量为0.1%,发酵温度为42℃。In this study,inulin,milk and white sugar were used as the main raw materials.The production process of inulin yoghurt was determined by single factor test and orthogonal test combined with texture index analysis and sensory evaluation.The results showed that the optimal process conditions were:inulin addition amount was 6%,the amount of white sugar added was 8%,the inoculant amount was 0.1%,and the fermentation temperature was 42℃.

关 键 词：菊粉 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]