摘要
研究了以奶粉和柳橙果肉为原料,并以高倍甜味剂替代大部分蔗糖来生产凝固型酸奶的最佳配方及工艺。通过感官测评确定甜味剂的最佳配方:蔗糖2%,安赛蜜0.015%,三氯蔗糖0.005%;通过正交实验确定奶粉、稳定剂、果肉的用量,并对发酵工艺进行优化,最终获得风味突出、质感细腻的酸奶。
The best formulation and technique of the low-sugar yoghurt with milk power and orange was studied. The best compound sweeteners which instead of sucrose only were： sucrose 2%, Ace-K 0. 015%, sucralose 0. 005%. The optimal usages of the milk power, stabilizer, orange were determined by the orthogonal experiment. Also, the technique of ferment was optimized. Finally, the yoghurt with outstanding flavor and exquisite texture was obtained.
出处
《中国食品添加剂》
CAS
2008年第1期125-128,共4页
China Food Additives
关键词
低糖
复配甜味剂
感官测评
工艺
low-sugar
compound sweetener
sensory test
technique
