银耳木瓜橘子复合型酸奶的研制  

Development of Compound Yogurt with Tremella,Papaya and Tangerine

作　　者：姜丽冬 李凤林 刘静雪 Jiang Lidong;Li Fenglin;Liu Jingxue(School of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132000,Jilin,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132000

出　　处：《梧州学院学报》2021年第6期8-15,共8页Journal of Wuzhou University

基　　金：吉林农业科技学院博士启动基金项目(吉农院合字[2018]第5007号)。

摘　　要：以银耳、木瓜、橘子和牛奶为主要原料,以感官评定为标准,通过单因素试验、正交试验,研究复合型银耳酸奶的最优工艺条件。结果显示:银耳酸奶的最佳工艺条件为混合果汁(银耳浆∶木瓜汁∶橘子汁为4∶4∶2)添加量为10%、蔗糖添加量7%、羧甲基纤维素钠添加量0.13%、于42℃培养箱中发酵4 h即可得到营养价值高、口感丰富的银耳木瓜橘子复合型酸奶。Using tremella,papaya,tangerine and milk as mainingredients,with sensory evaluation as the standard,the author studied the optimized production technology ofthe solidified yogurtwithhoney andtremella through single-factor experiment and orthogonal experiment.The results showed that the optimizedformula of the compound yoghurtwas as follows:mixed fruit juice,10%;sucrose,7%;carboxymethyl cellulose,0.13%.All the ingredients mentioned above were mixed and fermented at 42℃in the incubator for 4 hours.After 4 hours of fermentation,a compound yogurt with high nutritional value and rich taste can be obtained.

关 键 词：银耳 木瓜 橘子 复合型酸奶 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]