菊粉部分替代乳脂肪对酸乳品质的影响

Effect of Inulin Partly Replace of Fat on Yogurt Quality

试验旨在研究菊粉对乳脂肪的替代及其最佳使用量.试验在脱脂乳中添加1%,2%,3%和4%的菊粉,及在不同菊粉(0%,1.5%,3%和4.5%)和乳脂肪(4.5%,3%,1.5%和0)组合下测定酸乳发酵过程中的酸度及冷藏后的理化指标并做感官评价.结果显示脱脂乳中添加4%的菊粉在理化指标和感官上与全脂酸乳最接近,而3%菊粉+1.5%乳脂肪组合的混合乳与全脂酸乳最接近.上述试验结果表明菊粉可部分替代乳脂肪,且能显著改善脱脂酸乳的品质.

The objective of this study is replacement fat by inulin and the optimum addition of inulin. The experimental design is that when adding inulin（ 1%,2%,3% and 4%） into skim milk,and mixing different inulin（ 0,1. 5%,3% and 4. 5%） and fat（ 4. 5%,3%,1. 5% and 0）. we test titration acidity during the course of the milk fermentation and physical and chemical index and sensory evaluation after cold storage. Results showed that add 4% inulin in skim milk and 3% inulin and 1. 5% fat mixture was close to whole milk yogurt at physical and chemical index and sensory evaluation. The result above of this study means inulin could replace fat partly and significantly improve the quality of skim milk yogurt.