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首页> 外文期刊>International Journal of Dairy Technology >Production and quality evaluation of instant lassi
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Production and quality evaluation of instant lassi

机译：即食lassi的生产和质量评估

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Instant lassi was prepared from cows' milk standardized to 4% fat and 8.5% solids-nonfat and heated to 85 degrees C for 30 min, followed by cooling at 37 degrees C and adding 50% v/v lactic acid to adjust the pH to 3.4, 3.6 and 3.8. The sugar was added at the rate of 8%, 10% and 12% and mixed thoroughly in a Waring blender. The synthetic flavours vanilla, strawberry and pineapple were also added at the rate of 0.2% and stored at refrigeration temperature. The sensory evaluation of flavoured instant lassi adjusted to pH 3.8 and 12% sugar indicated no influence in colour, appearance or overall acceptability of compared to control. Among the different flavours used, pineapple-flavoured instant lassi scored highest for colour, appearance and overall acceptability. Both pH and sugar had significant effects, flavoured instant lassi having a higher specific gravity and lower viscosity than the control.
机译：速溶lassi是用标准化为4％脂肪和8.5％脱脂固体的牛奶制备的，加热至85摄氏度持续30分钟，然后冷却至37摄氏度并添加50％v / v乳酸以调节pH 3.4、3.6和3.8。以8％，10％和12％的比例添加糖，并在Waring混合机中充分混合。合成香料香草，草莓和菠萝的添加量也为0.2％，并在冷藏温度下保存。调节至pH 3.8和12％糖的风味即食lassi的感官评估表明，与对照相比，其颜色，外观或总体可接受性没有影响。在使用的不同口味中，菠萝口味的即食lassi在颜色，外观和总体可接受性方面得分最高。 pH和糖均具有显着影响，调味的即食lassi具有比对照更高的比重和更低的粘度。

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