【摘要】 研究了乳酸发酵仙人掌果冻的工艺条件。仙人掌热烫取汁后,与还原乳按3∶2混合,乳酸菌接种量为2%,制成发酵仙人掌乳。然后将发酵乳与海藻酸钠、磷酸钙、柠檬酸等制成仙人掌果冻。试验确定的最佳工艺配方为:发酵乳20%,海藻酸钠2.0%,磷酸钙3.0%,柠檬酸0.5%。更多还原

【Abstract】 The crafts of lactic acid fermented cactus jelly were studied.With cactus as primary material,its juice was extracted and defatted milk powder was added so as to make fermented milk with way of lactic acid fermentation.The directions were as follows: the ratio of cactus juice and milk,3/2;inoculation ratio,2% and sugar content,6%.Then cactus jelly was made after the mixture of fermented milk and sodium alginate,citric acid and calcium phosphate.The best directions tested included 20% of fermented milk,2.0% of sodium alginate,3.0% of calcium phosphate,6% of sugar content and 0.5% of citric acid.更多还原