酸奶粉的制备和复性条件的优化研究

Preparation of yogurt powder and study on its restoration

酸奶粉具有酸奶特有的营养功能,并具有保质期长、便于运输携带、冲饮方便等优点。旨在对酸奶进行喷雾干燥,生产酸奶粉,并探讨了加水量、水温及CMC-Na、卡拉胶、瓜尔豆胶3种稳定剂对酸奶粉复性的影响,寻求酸奶粉复性的最优组合。其结果表明,冲调酸奶粉时,酸奶粉浓度为15%～20%、水温为37～45℃较为合适,使用单一稳定剂时,CMC-Na添加量在0.20%较好,卡拉胶的最适添加量为0.15%,瓜尔豆胶在添加量0.20%时效果较好。而正交设计试验表明:当CMC-Na、卡拉胶和瓜尔豆胶的使用配比为0.10%、0.05%、0.15%时,酸奶风味、色泽、组织结构等具有良好的品质,并且酸奶粉的冲调性能达到最佳状态。

Yogurt powder contains the same nutrients as yogurt,and has the advantages for easily carrying and transporting as well as long shelf life. The objectives of this study were to produce yogurt powder by using spray drying,and to optimize the restoration conditions for using yogurt powder. Various quantities,water temperatures,and stabilizers were tested for restoration by single factor or orthogonal design. The results showed that 15%～20% of yogurt powder at 37～45 ℃ had high solubility. Addition of 0.20% CMC-Na, 0.15% kara gum, or 0.20% guar gum showed the best performance for viscosity. Orthogonal design test indicated that the optimal combination for yogurt powder restoration was addition of 0.10% CMC-Na, 0.05% kara gum and 0.15% guar gum.