摘要
实验用复原乳制备薏苡仁酸奶,研究其流变学性质。结果显示,与生鲜乳相比,复原乳酸奶粘度显著提高,但感官性质(口感、色泽、滋味等)下降,持水力也降低。通过均质处理可以提高酸奶的品质,最佳均质压力为20MPa,且当白砂糖的添加量为6%～8%,薏苡仁提取液添加量为4%时,薏苡仁酸奶品质最佳。
The rheologic properties of coix seed yoghurt had been studied using reconstituted milk.The result indicated that viscosity increased while sensory properties deteriorated（including taste,color,flavor and so on）and water holding power reduced compared with using fresh milk.The quality of yoghurt could be improved through high-pressure homogenization,the best pressure was 20MPa,at the same time when additive amount of white sugar and extract of coix seed were 6% ~ 8% and 4%,respectively,the best quality of coix seed yoghurt was obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期294-297,共4页
Science and Technology of Food Industry
基金
上海市浦江人才计划项目(09PJ1403700)
华东理工大学启动项目(YF0142122)
关键词
薏苡仁
复原乳
酸奶
均质
流变学性质
coix seed
recombined milk
yoghurt
homogenization
rheologic properties
