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《Journal of Animal Science and Veterinary Medicine》 2008-04
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Studies on The Processing Techincs of Syrup of Orange and Jujube Goat Milk

WU Jia-lu CAO Binun(College of Animal Science and Technology,Northwest Sci-tec University of A & F,yangling Shaanxi 712100,china)  
The processing formula and the stability of the goat milk yoghurt with syrup of orange and jujube juice has been investigated through orthogonal experiment.The processing techincs and the prescription of syrup of orange and jujube juice goat milk were described with following steps:①The processing technics of syrup of orange and jujube juice goat milk was:cedrate、jujube→clean→sock→poach→filtering→syrup of orange、jujube juice→adding goat milk and mixing→homogenization→filling→sterilization→product;②cedrate、jujube and the water all of 1∶3;③The optimum formula of the syrup of orange and jujube juice goat milk composed of 8% jujube juice,8% syrup of orange,40% goat milk,40% clean water,4% sugar;④The stabilizer compound included 0.04% CMC,0.12% sucrose fatty acid esters,0.08% xanthan gum;⑤The sour agent compound recruitment was 0.5%.
【Fund】: 国家863项目(2007AA10Z167);; 国家科技支撑计划(2006BADA11)
【CateGory Index】: TS275
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