【摘要】 对仙人掌酸奶的生产工艺进行了研究.结果表明,最佳工艺条件为:鲜牛奶中加入体积分数为10%的仙人掌汁,质量分数为6%的蔗糖,接种量5%,43℃发酵5 h后0℃~4℃冷藏4 h~6 h.在此条件下制得的产品具有较好的色泽、形态、口感和风味,其理化指标和微生物指标也完全符合国家标准要求.更多还原

【Abstract】 Having researched of the technology and producing conditions of cactiyoghurt,the result show that the optimal conditions wers as follows:add 10% cacti juice and 6% sucrose in to the fresh milk,inoculate 5% lactobacillus,ferment in 43 ℃ for 5 h and then storage at 0 ℃~4 ℃ for 4 h~6 h.In this conditions,the production have nice colour and lustre,conformation and special flavor.The index of physics and chemistry,as well as index of microorganism are consonant with national criteria.更多还原