| 番茄酸奶的工艺条件研究 |
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| 引用本文： | 吕燕,金昌磊,苑丽质.番茄酸奶的工艺条件研究[J].唐山学院学报,2009,22(6):28-29. |
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| 作者姓名： | 吕燕 金昌磊 苑丽质 |
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| 作者单位： | 唐山学院,环境与化学工程系,河北,唐山,063000 |
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| 摘 要： | 研究了番茄酸奶的生产工艺条件,并通过正交实验确定了最适工艺条件。结果表明:以保加利亚杆菌和嗜热链球菌(1∶1)混合菌为发酵菌种,白砂糖添加量7%,番茄汁添加量10%,接种量3%,发酵时间11 h,发酵温度43℃,产品性能最佳。
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| 关 键 词： | 番茄 酸奶 工艺条件 |
Study on the Processing Condition of Tomato Juice Yoghurt |
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| LV Yan,JING Chang-lei,YUAN Li-zhi.Study on the Processing Condition of Tomato Juice Yoghurt[J].Journal of Tangshan College,2009,22(6):28-29. |
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| Authors: | LV Yan JING Chang-lei YUAN Li-zhi |
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| Institution: | (Department of Environmental and Chemical Engineering, Tangshan College, Tangshan 063000, China) |
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| Abstract: | This paper makes an analysis of the processing condition of tomato juice yoghurt and concludes the optimum ratio and processing condition through experiments.The result shows that with L.Bulgaricus and S.thermophilus（1∶1） as the fermentation bacterium,7% of sugar,10% of tomato juice additive,3%,of inoculation amount 11 hours of fermentation time and fermentation temperature 43℃,the product property is ideal. |
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| Keywords: | tomato juice yoghurt process condition |
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