发酵型苹果醋酸奶乳饮料的开发

Development of fermented apple vinegar-yogurt beverage

以发酵酸奶和发酵苹果原醋等为主要原料,研究其配方成分的含量对苹果醋酸奶乳饮料的口感、风味以及稳定性的影响。通过单因素和正交试验获得苹果醋酸奶乳饮料的最佳配方为发酵酸奶35%、白砂糖6%、苹果原醋3%、羧甲基纤维素钠(CMC)0.18%、果胶0.1%、黄原胶0.06%、蔗糖脂肪酸酯(SE-15)0.02%、柠檬酸0.05%、柠檬酸钠0.05%。通过发酵酸奶,配制稳定剂溶解液和酸液,再混料、均质和灭菌,所开发的苹果醋奶营养丰富,酸甜可口,口感细腻,风味独特,兼具酸奶和苹果原醋的香气和营养价值。

Defatted yogurt and apple vinegar were used as the major materials to prepare the apple vinegar--yogurt bev- erage. The effects of ingredients on the taste, flavor and stability of vinegar--yogurt beverage were explored through single factor and orthogonal experiments. The optimal formula of vinegar--yogurt beverage were composed of 35 % yogurt, 6 % sugar, 3 % apple vinegar, 0. 18 % CMC,0. 1% pectin, 0.06% xanthan gum,0.02 % Sucrose fatty acid ester（SE - 15）, 0.05 % citric acid and 0.05 % sodium citrate, respectively. The developed vinegar-- yogurt beverage was characteristics of rich nutrients, sweet and sour, delicious taste, unique flavor and nutritional value of yogurt and apple vinegar.