凝固型蓝莓酸奶的研制论文VIP专享

凝固型蓝莓酸奶的研制摘要:由于市场上酸奶饮料的稀缺，不能满足各类人群的口味需求，所以本文就在以前传统的酸奶技术基础上，将脱脂的奶粉和蓝莓汁合二为一接种为乳酸杆菌做发酵。采用正交的试验技术做优选的蓝莓凝固酸奶，这就是最佳的技术和工艺和三种一般搅拌原味酸奶的营养成分做了对比。着重介绍了凝固蓝莓酸奶的优点。关键词:蓝莓;酸奶;质量测评。Development of Coagulated Blueberry YoghurtAbsrtact: Because of the scarcity of yoghurt drinks on the market, it can not meet the taste needs of all kinds of people, so on the basis of traditional yoghurt technology, this paper combines skimmed milk powder and blueberry juice into one inoculation for Lactobacillus fermentation. Orthogonal test technology was used to optimize the solidified blueberry yoghurt, which was the best technology and technology, and the nutritional components of three kinds of ordinary stirred raw yoghurt were compared. The advantages of solidified blueberry yoghurt were introduced emphatically. Key words: blueberry; yogurt; quality evaluation引言....................................................................................2材料与方法...........................................................................31.1 材料与设备.................................................................31.1.1 实验材料............................................................31.1.2 主要仪器和设备...................................................31.1.3 乳酸菌培养基......................................................31.2 实验方法....................................................................31.2.1 乳酸菌的分离纯化................................................31.2.2 发酵剂的制备......................................................31.2.3 凝固型蓝莓酸奶的制作的工艺流程..........................41.2.4 感官质量评分及其标准.........................................4二 酸奶的优点与成分........................................