乳业科学与技术2012，Vol.35Issue(3)：22-24,3.
蓝莓酸奶的研制
Development of Blueberry Yoghurt
胡丽娜 1陈晓义1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
Flavored yoghurt was formulated from blueberry juice,yoghurt and a small amount of inulin.Orthogonal array design was used to optimize yoghurt fermentation and formulation based on sensory evaluation.The optimal formulation of flavored yoghurt was 90 g of yogurt obtained by 5 h fermentation at 45 ℃,5 g of blueberry juice,0.15% inulin,and 0.15% xanthan gum as a stabilizer.The developed product as an integration of blueberry and yoghurt had abundant nutritional functions,a unique flavor and a light blue color and could be recognized an excellent new functional beverage.关键词
蓝莓/酸奶/菊粉Key words
blueberry/yoghurt/inlin分类
轻工纺织引用本文复制引用
胡丽娜,陈晓义..蓝莓酸奶的研制[J].乳业科学与技术,2012,35(3):22-24,3.
