中国乳业Issue(5)：64-66,3.
饮用型覆盆子酸奶的工艺参数优化
Optimization of Technologic Parameters for Drinking Raspberry Yoghurt
刘秀梅 1唐民民2
作者信息
- 1. 黑龙江立高仪器设备有限公司
- 2. 黑龙江农垦职业学院
- 折叠
摘要
Abstract
Raspberry has rich nutrition and health function. In this paper, drinking raspberry yoghurt was made by using raw milk and raspberry. At the same time, the optimization of technologic parameters for drinking raspberry yoghurt investigated by orthogonal test. Determined parameters of the production process showed that fermentation temperature was 42 ℃ , the added content of raspberry fruit was 8% and starter inoculums’ was 3%. The drinking raspberry yoghurt taste delicious and has wide development prospects.关键词
覆盆子/饮用型酸奶/工艺参数/优化Key words
raspberry/drinking yoghurt/technologic parameters/optimization引用本文复制引用
刘秀梅,唐民民..饮用型覆盆子酸奶的工艺参数优化[J].中国乳业,2015,(5):64-66,3.
