【摘要】 以杏仁液和鲜羊乳为主要原料制备高钙酸羊奶,利用响应面分析法优化加工工艺参数,得到最优工艺条件为:杏仁、水体积比1:5,杏仁液6%,发酵菌种16%,发酵时间19h,葡萄浆1.8%、β-环糊精0.1%、羧甲基纤维素钠0.08%、果胶0.08%、Vc0.05%、柠檬酸0.09%、白糖0.7%。研究出的产品组织细腻,均匀,口感、风味俱佳,感官分值可达9.0,工艺优化结果有良好的前景。更多还原

【Abstract】 Taking almond paste and fresh goat’s milk as main raws.The processing parameters of acid goat’s milk were optimized by Box-Behnken design.The best result indicated that on the condition of 16% Bacterial species, the volume ratio of almond and water was 1:5,the volume ratio of goat milk was 94: 6, the fermentation time was 19 h, the added amount of grape was 1.8%, the addition of beta cyclodextrins was 0.1%, sodium carboxymethyl cellulose was 0.08%, ectin was 0.08%, Vc was 0.05%, citric acid was 0.09%, sugar was 0.7%. Adopting the above method, useing sensory analysis as the index, the product organization was delicate as well as uniform。 And the taste was very good and its sensory score was up to 9, Last there would be a good prospect for process optimization results.更多还原