酸奶中CLA-TG油与CLA-TG微囊粉强化方式的比较

CLA-TG oil and its micro-encapsulation formulation in Yogurt

比较了共轭亚油酸三甘酯(CLA-TG油)和CLA-TG微囊粉两种不同形式不同质量分数的共轭亚油酸(CLA)对酸奶的感官可接受性、酸度、保水性的影响,并研究了这两种强化方式的CLA在酸奶中的稳定性。结果表明,酸奶中添加CLA-TG微囊粉比中添加CLA-TG油感官可接受性好,并具有良好的稳定性。

The effects of fortification with two different form of CLA-TG on the sensory acceptability, pH, acid degree and the water holding capacity yogurt were studied. The stability of the two form of CLA-TG in yogurt have been studied. Results： The yogurt show the better sensory acceptability when fortified with CLA-TG micro-encapsulation than CLA-TG. CLA-TG micro-encapsulation have good stability in the yogurt.