期刊论文

中文

农产品加工

1671-9646

2014

17

4-7

10.3969/jissn.1671-9646(X).2014.09.002

湘莲高产生态栽培与加工技术集成产业化示范（2013GA770001）；

本校为第一机构

以莲子、脱脂奶粉为主要原料,采用模糊数学与正交试验进行综合评价的方法,研究凝固型莲子酸奶的制作工艺。结果表明,当莲子粉与奶粉按1∶5的料水比制成悬浮液时,莲奶比1∶2,加糖量5%,接种量4%,42℃下发酵4 h,可制得本试验条件下的最优产品,影响莲子酸奶品质的因素大小为莲奶比>接种量>发酵时间>加糖量。

Using lotus seed, skimmed milk as the main raw material, a kind of solidification type lotus yoghurt is achieved with comprehensive evaluation method of fuzzy mathematics and orthogonal test. The results show that when the lotus seed powder and milk powder are made into suspension according the ratio of tomaterial to water are 1∶5, the ratio of lotus to milk is 1∶2, sugar 5%, inoculum size 4%, fermentation time 4 h at 42℃, the optimal product can be prepared. The influence of lotus yogurt quality: the rati...