学术
摘 要:
采用保加利亚乳杆菌和嗜热链球菌，对酸豆乳冰淇淋制备的工艺条件进行了研究。其中对灭酶时间、发酵温度、发酵时间、接种量及冰淇淋的复合乳化稳定剂的添加量进行了单因素实验。并对发酵温度、接种量、发酵时间进行了正交实验，确定酸豆乳冰淇淋制备的最佳工艺条件为：灭酶时间15min，发酵时间6h，发酵温度44℃，接种量5％，复合乳化稳定剂添加量0．3％。[著者文摘]
文章出处:
《农产品加工．学刊》-2006年12期,54 -48-50,54页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2006）12-0048-03
相关文章:
Preparation of Sour-soymilk Ice-cream
Li Dapeng, Zhang Zhenhua （Food College, Heilongjiang August-First Agricultural Reclamation University, Daqing, Heilongjiang 163319, China）
Abstract:
With the strains of laetohacillus hulgaricus and Streptococcus thermophilus, the preparing process of sour-soymilk ice cream was studied. The series of single factor experiment including the time of killng enzyme, fermentation temperature, fermentation time, inoculation amount and the amount of emulsified stabilizer were carried out. Then the fermentation conditions including fermentation temperature, inoculation amount, fermentation time were determined by orthogonal experiment. At last, the optimal preparing condition of sour-soymilk ice cream were obtained： the time of killng enzyme 15 min, fermentation temperature 44 ℃, fermentation time 6 h, inoculation amount 5% and the amount of emulsified stabilizer 0.3%.[著者文摘]
Key words:
sour soymilk ; ice-cream; fermentation; orthogonal experiment
更多>>免费文章
cqvip.com