芹菜苹果复合型酸奶的研制  

Preparation of Celery and Apple Compound Yoghurt

作　　者：余健霞[1] 吴浩浩 YU Jianxia;WU Haohao(Luohe Vocational Technology College,Luohe 462002,China;Luohe Institute of Technology,Henan University of Technology,Luohe 462002,China)

机构地区：[1]漯河职业技术学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002

出　　处：《食品安全导刊》2022年第2期138-140,144,共4页China Food Safety Magazine

摘　　要：本文对芹菜苹果复合型酸奶的最佳生产工艺进行了研究。以芹菜汁添加量、苹果汁添加量、发酵剂添加量和发酵时间为4个影响因素,以感官评分为考察指标,分别进行单因素以及正交试验,经方差分析和验证试验来确定最优配方。结果表明,芹菜苹果复合型酸奶的最佳制作配方为芹菜汁添加量15%,苹果汁添加量13%,发酵剂添加量0.4%,发酵时间7 h。This paper studies the optimal production process of celery-apple compound yogurt.Taking the addition of celery juice,apple juice,starter,and fermentation time as the four influencing factors,and sensory score as the inspection index,single-factor and orthogonal tests were carried out respectively,and the optimal formula was determined by variance analysis and verification test.The results showed that the best recipe of celery and apple compound yoghurt was celery juice 15%,apple juice 13%,starter 0.4%,fermentation time 7 h.

关 键 词：芹菜 苹果 发酵 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]