江西农业学报2016，Vol.28Issue(12)：100-104,5.DOI:10.19386/j.cnki.jxnyxb.2016.12.20
富含黄秋葵提取液风味酸奶配方优化研究
Research on Formula Optimization of OkraY ogurt
摘要
Abstract
In this study, the skimmed milk powder was used as main raw material , okra juice was added into it, and a kind of okra yogurt was made through the fermentation by both Lactobca illus bulgaricusand Streptococcus thermophilus.Using sensory quality and water-holding capacity as evaluation indexes, by single-factor experiment and orthogonal test, the author obtained the optimal formula of okra yogurt as follows: skimmed milk powderr 11%( w/w) , white granulated sugar 6%( w/w) , 2 species of bacteria 0.35%( w/w) , and okra juice 14%( w/w) .This formula could be used to produce high-quality okra yoghurt with suit-able sour and sweet degree and smooth taste .关键词
黄秋葵酸奶/工艺优化/持水性Key words
Okra/Yogurt/Formula optimization/Water-holding capacity分类
轻工纺织引用本文复制引用
林芳,范美凤,卢苑,赖素琪,陈嘉定,刘日斌,邹秀容,朱建华..富含黄秋葵提取液风味酸奶配方优化研究[J].江西农业学报,2016,28(12):100-104,5.基金项目
广东省大学生创新创业训练计划项目（201510576032）；广东省高等学校高层次人才项目（粤财教［2013］246号）。 （）
