低聚木糖在保健酸奶中的应用

Application of xylo-oligosaccharide in healthful yoghurt

对低聚木糖保健酸奶的生产工艺和配方进行了实验研究,分别对不同低聚木糖量、接种量、蔗糖量、发酵温度不同条件的选择试验进行了分析研究,经过感官鉴评、理化指标的测定,并通过一系列平行试验和正交试验筛选出了最佳配方为:酸度≤18°T、脂肪≥3.0%、乳固体≥11.5%的原料乳,0.45g/100mL低聚木糖,4%接种量,41℃发酵温度,7%蔗糖。得到了既有生理功能,口感又好的产品,为乳品厂新产品的开发提供了参考依据。

The producing technique and the optimum parameters were studied. Several kinds of yoghurt were analysed and studied,which contains different quantity of xylo-oligosaccharide, inoculation, sucrose and different temperature of ferment separately. Acording to sensory evaluation and the mensuration of chemical index, the optimum parameters were derived by a series of parallel experiments and orthogonal experiments, which is raw milk whose ingredient is acidity≤18 °T, fat≥3.0%,milk solid≥11.5%,0.45g/100mL xylo-oligosaccharide,7% sucrose, 4% inoculation, 41℃ ferment temperature.The product which has physiological function and tasted well has been obtained.That has provided the reference for many milk companies＂ new products.