作　　者： ; ;

机构地区： 琼州学院生命科学系

出　　处： 《琼州学院学报》 2008年第2期26-28,共3页

摘　　要： 在传统酸奶技术的基础上,将脱脂奶粉与果珍混合后接入乳酸菌发酵.采用正交实验设计筛选出产品最佳配方工艺条件为:蔗糖量4%,蓝莓味果珍量2%,接种量3%,发酵时间6h,该果珍酸奶的感官质量评定效果最佳. The juice tang was fermented by the optimum conditions of the mixed fermentation with skim milk powder and juice tang by lactic acid bacteria, based on traditional technology of yoghurt production. According to sense organs evaluation, through orthogonal test , the result showed that the best formula and production technology was as followed ：4% sugar, 2% blueberry -flavored juice tang, 3.0% start culture wiU be added, fermented for 6h, which the sense organs evaluation score of juice tang yoghurt will be highest.

关 键 词： 果珍 酸奶 感官质量评定

领　　域： [农业科学]