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一种低脂低糖酸奶的研制 被引量:3

The Development and Production of a Low-fat and Low-sugar Yogurt
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摘要 主要研制了一种低糖低脂酸奶,以粘度和感官鉴定评价为指标,研究了不同增稠剂组合对低糖低脂酸奶的品质的影响,比较阿斯巴甜取代不同量白砂糖对口感的影响及胶连性乳清蛋白在模拟脂肪口感的作用,从而确定一种高品质低糖低脂酸奶的最佳配方。 A low-fat and low-sugar yogurt was investigated. Take viscosity and sensory evaluate as index, investigated effects of different kinds of colloid on yogurt quality, compared the taste of aspartame instead of sugar and researched the effects of whey protein on simulating the texture of fat. Got the best formula of this low-fat and low-sugar yogurt.
出处 《乳业科学与技术》 2009年第1期17-20,共4页 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金 国家高技术研究发展计划(863计划)(No.2007AA10Z353) 国家"十一五"科技支撑计划(No.2006BAD04A14)。
关键词 低脂 低糖 酸奶 感官品质 粘度 low-fat low-sugar yogurt sensory viscosity
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