发酵型酸乳饮料风味的研究

The flavor of fermented yogurt beverage

发酵型酸乳饮料是一种兼具营养与保健的新型饮料,但由于发酵乳比例的降低,风味物质相应减少,造成口味稀薄、后味不足的缺点。本文对如何改善酸乳饮料的风味进行了研究。结果表明,添加单甘酯和蔗糖酯可以明显增加稳定性和口味,6.0%蔗糖和0.02%安赛蜜作为甜味剂,乳酸与柠檬酸作为酸味剂混合调节pH为3.80时,酸甜可口,添加变性淀粉和麦芽糊精会进一步使酸乳饮料有厚实感,并增加余味。

The factors affecting flavor of fermented yogurt beverage were studied in this paper. The results showed that the stability and flavor of the fermented yogurt beverage can be improved by adding sucrose esters and monoglyceride. Adding 6.0% sugar and 0.02% Acesultame K and acidifying to pH3.80 with lactic acid and citric acid, the beverage was suitable in terms of the flavor and taste. The TEXTRA starch and malt dextrin could enhance the flavor and taste of this beverage.