食品工业科技2012，Vol.33Issue(3)：199-203,5.
鲜百合凝固型酸奶的加工工艺及品质研究
Study on processing technology and quality of fresh lily set yoghurt
摘要
Abstract
The processing technology of a kind of set yoghurt with fresh Lanzhou lily was studied.Sensory evaluation,acidity,viscosity property,water holding capacity,texture properties had been determinated.The method of processing lily,amount of fermentation agent and fermentation time,amount of suger and lily was investigated,which was influenced quality of yoghurt.Results indicated that the amount of lily affect oral sense,viscosity property and texture properties.The best condition was determined through orthogonal test：suger 7%,lily 8%,fermentation time 4h,and fermentation agent 0.05g/L.关键词
鲜百合/凝固型酸奶/生产工艺/质构特性Key words
fresh lily/set yoghurt/processing technology/texture properties分类
轻工纺织引用本文复制引用
刘欢,梁琪,米兰,毕阳,甘伯中..鲜百合凝固型酸奶的加工工艺及品质研究[J].食品工业科技,2012,33(3):199-203,5.基金项目
科技部科技人员服务企业行动项目 （）
