现代食品科技2011，Vol.27Issue(11)：1379-1381,1319,4.
脱脂凝固型酸奶的研制
Preparation of a Solidified Skim Yogurt
摘要
Abstract
Effects of skim milk powder resetting methods, protein content, starter culture amount, fermentation temperature, milk powder flavor type and stabilizer amount on the sensory quality of the skimmed set yogurt were studied. The results showed that the best reconsu'tution temperature and time for skim milk powder were 50℃ and 30min, respectively. The best protein content, starter culture amount, stabilizer amount, fermentation temperature and flavoring were 3.3%, 2%, 0.8%, 43℃, and milk powder flavor rutenong 3#. Under the optimum conditions, the skimmed set yogurt can be prepared with good sense and taste.关键词
脱脂凝固型酸奶/感官品质/研制Key words
skimmed set yogurt/ sensory quality/ preparation引用本文复制引用
赖钞艺,周雪松,曾建新..脱脂凝固型酸奶的研制[J].现代食品科技,2011,27(11):1379-1381,1319,4.基金项目
组建广东省工程技术研究开发中心项目(2009B080400050) （2009B080400050）
