【作者】 潘廷跳； 庞杰； 刘福林；

【Author】 PAN Tingtiao1,2,PANG Jie1,LIU Fulin2 (1.College of Food Science,Fujian agriculture and forestry university,Fuzhou,350002,China;2.College of Food,Shihezi university,Shihezi,832000,Urumqi,China)

【机构】 福建农林大学食品科技学院； 石河子大学食品学院；

【摘要】 以鲜牛奶和燕麦为主要原料,研究搅拌型燕麦酸奶的加工工艺条件。通过单因素试验和正交试验确定燕麦最佳糖渍条件和制作燕麦酸奶的最佳工艺参数。研究结果表明,燕麦最佳糖渍条件为:糖渍时间为36h、糖渍温度为70℃、蔗糖浓度为50%;当蔗糖添加量为6%、接种量为4%、燕麦添加量为6%和在40℃下发酵时间为4h时即可得到优质的燕麦酸奶制品。更多还原

【Abstract】 In this paper,use fresh milk and oats as the main raw material,study on processing conditions of stirred oats yogurt.In order to determine the best candied conditions and the best process parameters of oats yogurt are maked by single factor and orthogonal tests.The results show that,the best candied conditions:candied time is 36h,candied temperature is 70 ℃,the consistence of sucrose is 50%; adding 6% sucrose,5% inoculum size,6% of the oats capacity and at 40℃ 4 hours fermentation time can achieve the high quality oats yogurt.更多还原