学术
摘 要:
研究了芒果发酵乳饮料的工艺条件和主要成分配比。芒果汁过滤后灭酶条件为80--90℃下处理1min，可防止果汁褐变而产生不良的色、香、味。制备该饮料的最优条件为：芒果汁添加量30％，奶粉添加量5％，蔗糖添加量8％，接种量5％，在培养温度41℃下发酵时间4．5h，得到的芒果发酵乳饮料组织细腻，色泽良好，口感细腻，酸甜可口，芒果香味与乳香味最协调，香气独特。[著者文摘]
文章出处:
《现代食品科技》-2008年24卷2期,156 -147-149,156页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-9078（2008）02-0147-04
相关文章:
Processing Technology of Yogurt Beverage with Mango Juice
DENG Kai-ye, DAI Xue-qun （College of Light Industry and Food Science, Zhongkai University of Agricultural and Technology, Guangzhou 510225, China）
Abstract:
The processing technology of a fermented yogurt beverage with mango flavor was investigated. The filtrated mango juice was heated at 80--90℃ for l min to prevent browning of the juice. The optimum amounts of mango juice addition, milk powder addition and sugar addition, inoculum size, fermentation temperature and time were 30%, 5%, 8%, 5%, 41℃ and 4.5 h, respectively. Under those conditions, the achieved beverage tasted smooth and had special flavors of mango and milk.[著者文摘]
Key words:
mango; fermentation; yogurt
基金资助:
仲恺农业技术学院校级科研基金（G2360254）资助项目
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