Processing technology of purple cabbage yoghurt
Author(s): JIA Changhong, ZHANG Yijiang, CHANG Lixin, OU Yangwenqing, ZENG Huiying
Pages: 177-180
Year: 2010 Issue: 6
Journal: China Brewing
Abstract: 研制了一种新型的、颜色鲜艳、营养丰富、风味独特的紫甘蓝酸奶.确定了最佳工艺流程和参数:新鲜牛奶→加稳定剂(0.05% CMC)→加糖(8%)→灭菌(95℃,1 min)→冷却(＜42℃)→接种(4%)→发酵(42℃,4.5h)→加紫甘蓝汁(经55%灭菌30min,0.04%柠檬酸护色)→搅拌→后熟(4℃,24 h)→成品.产品具有牛奶的芳香和蔬菜的清香,甜而不腻,爽滑可口,在4℃时的货架期为21d...
Pages: 177-180
Year: 2010 Issue: 6
Journal: China Brewing
Abstract: 研制了一种新型的、颜色鲜艳、营养丰富、风味独特的紫甘蓝酸奶.确定了最佳工艺流程和参数:新鲜牛奶→加稳定剂(0.05% CMC)→加糖(8%)→灭菌(95℃,1 min)→冷却(＜42℃)→接种(4%)→发酵(42℃,4.5h)→加紫甘蓝汁(经55%灭菌30min,0.04%柠檬酸护色)→搅拌→后熟(4℃,24 h)→成品.产品具有牛奶的芳香和蔬菜的清香,甜而不腻,爽滑可口,在4℃时的货架期为21d...
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