1) yoghurt
[英]['jəugə:t] [美]['jogɚt]
凝固型酸乳
1.
Application of conjugated linoleic acid in yoghurt;
共轭亚油酸在凝固型酸乳中的应用研究
3) solidified fermented milk
凝固型发酵乳
4) set yoghurt
凝固型酸奶
1.
Under the same processing conditions of set yoghurt, several thickeners were researched and three best thickeners were determined according to organoleptic, physical and chemical investigation of yoghurt.
本研究是以凝固型酸奶作为目标产品,从琼脂、明胶、变性淀粉、PGA等单体增稠剂中筛选出最佳的三种;然后把这三种单体增稠剂以不同的比例两两复配,在复配增稠剂添加量、培养时间和培养条件相同的情况下,根据粘度和感官指标筛选最佳复配比例。
2.
Under the same processing conditions of set yoghurt, five kinds of thickeners were researched and three best thickeners were deter- mined according to organoleptic, physical and chemical investigation of yoghurt.
针对凝固型酸奶,选择常用增稠剂明胶、海藻酸丙二醇酯(PGA)、琼脂、马铃薯淀粉和交联变性淀粉,研究增稠剂对酸奶品质的影响,得到最佳的工艺条件和添加量,并通过试验确定了最佳的复配增稠剂配方。
5) set-style yoghurt
凝固型酸奶
1.
The application of transglutaminase in set-style yoghurt production;
谷氨酰胺转胺酶在凝固型酸奶加工中的应用研究
2.
Selecting the taste of yoghurt,state of organizations,whey separate out,viscosity and acidity as indexes,the effects of the factors such as the volume of starch added,modified starch,genu,the blend of starch and genu and the blend of modified starch and genu on the poperty of set-style yoghurt were investigated.
以酸奶的口感、组织状态、乳清析出量、黏度和酸度为考核指标,考察原淀粉、变性淀粉、果胶添加量,以及原淀粉与果胶复配和变性淀粉与果胶复配对凝固型酸奶品质的影响;选用L9(34)正交表进行正交实验的结果表明,凝固型酸奶中添加剂为变性淀粉与果胶复合配置,当配比为3∶1,添加量为0。
补充资料：凝固型酸奶工艺流程
凝固型酸奶工艺流程
其他原料 发酵剂
↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→灌装→培养发酵→冷却→后热→成品
↑ ↑
蔗糖 空瓶
其他原料 发酵剂
↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→灌装→培养发酵→冷却→后热→成品
↑ ↑
蔗糖 空瓶
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