低膻味酸羊奶加工工艺的研究
Study on the producing technology of low-goaty flavor goat yogurt
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摘要: 对低膻味酸羊奶的加工工艺参数:发酵剂类型、发酵剂添加量、发酵温度、发酵时间和后发酵进行了探究。结果表明:Danisco发酵剂YO-MIX 187是生产低膻味酸羊奶的最适发酵剂,当发酵剂添加量2%,发酵温度40℃,发酵时间4h,在5℃下后发酵24h时,生产的酸羊奶膻味最低,风味最佳。Abstract: The influence of categories and amounts of starter cultures,fermentation temperature and time,postfermentation on goaty flavor were researched. The results showed that using YO-MIX 187 as starter culture with 2%,when fermentation temperature was 40℃,fermentation time was 4h,and post-fermentation time was24 h at 5℃,goat yogurt had lower goaty flavor.
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