Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk
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摘要: 以苹果渣和复原羊乳为主要原料,生产固体复合发酵乳饮料。在单因素的基础上,通过正交实验,确定苹果渣复合发酵乳的优化工艺条件为:复原羊乳量30%,43℃发酵8h,接种量5%,木糖醇5%。营养评价结果证明,此工艺参数生产的固体复合发酵乳饮品营养丰富、均衡,风味纯正,是一种风味纯正的饮料。Abstract: Taking apple flesh pomace and reconstituted goat milk as main material, the single-factor experiment and the orthogonal experiment design was adopted to study the effects of different factors and determine the optimum parameters on the process of yielding solid fermented beverage. The results indicated that the optimum technique parameters were as follows :reconstituted goat milk 30%, inoculation 5%, xylitol 5%, fermentated at 43℃ for 8h. The results of nutritive evaluation showed that the final products obtained under the optimal condition exhibited well-balanced nutrition and special flavor.
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Keywords:
- apple pomace /
- reconstituted goat milk /
- fermentation /
- nutritive evaluation
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