【摘要】 探讨了凝固型椰子酸奶的工艺条件、配方及生产影响因素。试验结果表明,在纯椰奶为10%(质量分数,下同)的稀释椰奶中加入6% 的脱脂奶粉、10% 的蔗糖及0.6% 的稳定剂,经均质、杀菌、接种等工艺可制得酸甜可口的椰子酸奶。更多还原

【Abstract】 The processing conditions, formulation and production influencing factors of jelly type coconut yoghurt were probed into. The results showed that when coconut milk diluted to 10% of pure coconut milk was added with 6% skimmed milk powder, 10% sucrose and 0.6% stabilizers respectively sour sweet delicious coconut yoghurt were prepared by homogenizing, disinfecting, inoculating etc.更多还原