凝固型酸奶的制备和质量评价

Preparation of set yoghurt product and quality evaluation

设计了9组凝固型酸乳样品,通过分析增稠剂添加量、乳清蛋白添加量(WPC30)、发酵终止pH值对其感官品质、凝胶强度和持水性的影响,表明增稠剂对凝固型酸奶整体口感、凝胶强度、持水性均有显著性影响,乳清蛋白对凝固型酸奶的持水性有显著性影响。结合颠簸实验数据,建立了增稠剂添加量0.6%,乳清蛋白0.6%,发酵终止pH值为4.4的凝固型酸奶配方工艺,这样的凝固型酸乳的凝胶强度为23 g,持水性为74.04%,可以抵御长途冷链运输中的颠簸性破坏,维持良好的组织状态。

9 various combinations of thickener JLB-01,WPC30 and terminal fermentation pH were designed to evaluate the effects of these three factors on the sensory quality,gel intensity and water-holding capacity of final set yogurt products.Addition of the thickener to milk improved clearly the body texture,gel intensity and water-holding capacity of the set yogurt.Involvement of WPC30 in milk promoted the water-holding capacity of the set yogurt.The optimal recipes for producing the set yogurt,in combination with the test data of yogurt-shaking in 300 km transportation,was thickener 0.6%,WPC 0.6%,and terminal fermentation pH at 4.4.In this case,the developed set yogurt had a gel intensity of 23 g and water-holding capacity of 74.04%,with a nice appearances in body texture and acceptable consumption.