【摘要】 利用海带、脱脂乳粉为主要原料,选择海带与水的料液比、蔗糖和脱脂乳粉的添加量3个因素,采用L9(34)正交设计,对发酵型海带、黑芝麻酸奶冻的工艺条件进行了研究。结果表明,选择1︰20海带与水的料液比,加入质量分数6%的蔗糖,质量分数13%的脱脂乳粉,接种5%的乳酸菌发酵剂,42℃发酵24 h,发酵后加入琼脂、蔗糖、黑芝麻,由此制得的发酵型海带、黑芝麻酸奶冻具有牛奶特有的乳白色,凝块软硬适度,入口即化,营养丰富。更多还原

【Abstract】 Kelp and skim milk powder were used as raw materials,The technique conditions of fermented seaweed,black sesame frozen yogurt jelly were studied by a L9(34) orthogonal design experiment,in which the material to liquid ratio of kelp to water,the addition amount of sugar and skim milk powder were respectively taken as 3 factors.The results showed that the best condition were: the material liquid ratio of kelp to water 1∶20,adding 6% of sucrose,13% of skim milk powder,inoculating 5% of lactic acid bacteria,fermenting at 42 ℃ for 24 h,and after fermentation,agar,sugar,black sesame were added in,the final yogurt jelly had unique white color,homogeneous texture,moderate sweetness and hardness,com-plete smooth,rich nutrents,and an increased health care function.更多还原