安徽农业科学2011，Vol.39Issue(34)：21333-21334,21337,3.
西瓜·火龙果复合凝固型酸奶的研究
Research on Solidified Yoghurt with Watermelon and Pltaya
任文彬 1张翠媚 1刁艳莹 1曾婷婷 1谢玩莲1
作者信息
- 1. 仲恺农业工程学院轻工食品学院,广东广州510225
- 折叠
摘要
Abstract
[Objective] The study aimed to discuss the optimum formula for preparing the composite solidified yoghurt with watermelon and pitaya. [ Method] The watermelon juice,pitaya plasma and whole milk powder were taken as the main raw materials to prepare the compound solidified yogurt with the watermelon and pitaya,the effects of the mixed fruit pulp,sugar and milk dosage,and the inoculation amount on the yogurt quality were studied, the optimum formula was confirmed through the orthogonal experiment and the sensory index of the product was evaluated. [Result] The orthogonal experiment results showed that,the adding amount of the mixed fruit pulp had the greatest influence on the sensory evaluation,followed by that of sugar,milk and dosage,and the inoculation amount. The optimum formula for preparing the yoghurt was as follows: the ratio of watermelon juice to pitaya was 7:1 ,the adding amount of the mixed fruit pulp was 40% ,the sugar dosage was 17% ,the milk dosage was 25% ,the inoculation amount was 16% ,and when they were fermented at 43 ℃ for 4.5 h the quality of the produced yoghurt was best. [Conclusion] The product showed the uniformity color,the pale red,uniform fine in curd.no bubble and had the fermented milk taste and the mixed fruit pulp taste,so it had the sour sweet taste.关键词
西瓜/火龙果/酸奶Key words
Watermelon/Pitaya/ Yoghurt分类
农业科技引用本文复制引用
任文彬,张翠媚,刁艳莹,曾婷婷,谢玩莲..西瓜·火龙果复合凝固型酸奶的研究[J].安徽农业科学,2011,39(34):21333-21334,21337,3.
