复原乳在酸奶生产中的应用研究

Studies on the Utilization of Recombined Milk in Yoghurt Production

本文对复原乳在酸奶生产中的应用进行了研究。通过探讨部分替代生鲜乳的复原乳对酸奶的流变学特性,外观结构,理化指标和口感所带来的各种影响,分别给出了何种替代比例对搅拌型酸奶和果粒型酸奶的品质影响最小。本研究结果可被广泛适用于生产实践中。

The effect of the utilization of recombined milk in yoghurt processing was discussed. The rheologic behavior appearance and texture, physicochemical property and mouth-feeling of yoghurt at different levels of substitution were studied. The acceptable substitution ratio of recombined milk in stirred yoghurt and fruit yoghurt was given. This result can be widely applied in yoghurt production.