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红树莓发酵乳饮料的研制及工艺优化 预览

Development and Process Optimization of Red Raspberry Fermented Milk Beverage
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摘要 以红树莓、牛奶为主要原料,制成发酵乳饮料,通过响应面法对红树莓果汁提取及发酵乳饮料配方进行研究,结果表明:酶处理提取红树莓果汁的最优条件是酶解温度为40℃,加酶量为0.5%,酶解时间为4.5h;红树莓发酵乳饮料的最佳配方是:红树莓果汁添加量为15%,发酵乳添加量为30%,白砂糖的添加量为8%,pH值为4.0。 The fermented milk beverage was made from red raspberry and milk as the main raw materials. The redberry juice extraction and fermented milk beverage formula were studied by response surface method. The results showed that the optimal conditions for extracting red raspberry juice by enzyme treatment.The enzymatic hydrolysis temperature was 40 ℃, the enzyme dosage was 0.5 %, and the enzymatic hydrolysis time was 4.5 h,the best formula of the red raspberry fermented milk beverage was that the amount of red raspberry juice added was 15 %, and the fermented milk was added 30 %. The amount of white granulated sugar added was 8 %, and the pH was adjusted to 4.0.
作者 刘丽娜 郭元晟 LIU Li-na;GUO Yuan-sheng(Baotou Light Industry Vocational Technical College, Baotou 014035, Inner Mongolia, China;Xilin Gol Vocational College, Xilinhot 026000, Inner Mongolia, China)
出处 《食品研究与开发》 CAS 北大核心 2019年第17期41-46,共6页 Food Research and Development
基金 国家重点研发计划项目(2017YFE0108800).
关键词 红树莓 发酵乳饮料 响应面法 工艺 配方 red raspberry fermented milk beverage response surface method process formula
作者简介 刘丽娜(1982-),女(汉),副教授,硕士,研究方向:乳制品加工.
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