摘要
以生产含有一定活菌数且冲调性较好的酸奶粉产品为目标。研究了酸奶固形物含量、喷雾干燥器进出口温度和辅料对酸奶粉品质的影响。结果表明酸奶固形物含量15%、进出口温度为150℃和70℃,辅料复配为1.50%β-环状糊精、0.138%卵磷脂,喷雾干燥得到的产品含水量2.23%-2.27%,活菌数〉106个/g,颗粒均匀无结块,冲调性较好。
The purpose of the study was to increase the viable cells number in yoghurt powder, and to improve its solubility. The effects of yogurt solids content spray dryer inlet and outlet temperature and additive on the yogurt powder quality were studied in the paper. Water content was 2.23%-2.27%, viable cells number〉10^6/g and fast dissolved completely when solids content was 15%, the temperature of inlet and outlet was 150 ℃ and 70 ℃, accessories blends were beta cyclodextrin 1.50%, lecithin 0.138%.
出处
《食品工业》
CAS
北大核心
2015年第10期120-123,共4页
The Food Industry
基金
马产品加工关键技术与质量控制研究与示范(201130101-4)
新疆维吾尔自治区科技计划项目
关键词
喷雾干燥
酸奶粉
活菌数
辅料
spray drying
yogurt powder
viable count
accessories
