乳业科学与技术2012，Vol.35Issue(1)：29-31,3.
马铃薯酸奶生产工艺优化
Process Optimization for the Development of Potato Yogurt
高杨1
作者信息
- 1. 辽宁省阜新市科学技术局,辽宁阜新123000
- 折叠
摘要
Abstract
The water left over from cooking potato and milk powder were used mainly for yogurt production by fermentation with mixed starter cultures of Lactobacillus bulgaria and Streptococcus thermophilus. The optimal fermentation parameters were 8% of white sugar, 6 h of fermentation time and 43 °C of fermentation temperature as determined using orthogonal array design for maximizing sensory evaluation score. Yogurt with a uniform color, a good texture, and a smooth taste was obtained under these parameters. Which could meet the requirements of relevant standards.关键词
马铃薯/酸奶/正交试验/发酵工艺Key words
potato/yogurt/orthogonal array design/fermentation分类
轻工纺织引用本文复制引用
高杨..马铃薯酸奶生产工艺优化[J].乳业科学与技术,2012,35(1):29-31,3.
