摘要
[目的]解决市场上褐色酸奶出现的口感稀薄、风味不足、乳清析出等技术问题。[方法]以牛奶和葡萄糖为原料,经过热处理发生美拉德反应,接种乳酸菌发酵制成褐色酸牛奶产品。考察葡萄糖添加量、褐变工艺、复合稳定剂、菌种对褐色酸奶品质的影响。[结果]褐色酸奶的最优配方为葡萄糖最适添加量5%,褐变参数95℃、120 min,复合稳定剂添加量0.3%,接种Yo-C571-F菌种。[结论]该研究能够给低温乳企工业化生产褐色酸奶提供指导和帮助。
[Objective] The aim was to solve problems of brown yoghurt in market, such as thin texture, lack of flavor, and precipitation of whey.[Method] With milk and glucose as raw materials, after heat treatment of the Maillard reaction, inoculating lactic acid bacteria for fermen-tation, brown yoghurt products were obtained.Effects of glucose added amount, browning technique, compound stabilizer, strains on quality of brown yoghurt were investigated.[ Result] The optimal formula of brown yoghurt was as following：glucose 5%, browning parameters 95 ℃, 120 min, compound stabilizer 0.3%, inoculating strain Yo-C571-F.[Conclusion] The study can provide guidance and help for milk enterprises to produce brown yoghurt in low temperature .
出处
《安徽农业科学》
CAS
2016年第33期90-93,98,共5页
Journal of Anhui Agricultural Sciences
关键词
褐色酸奶
葡萄糖
稳定剂
褐变工艺
Brown yoghurt
Glucose
Stabilizer
Browning technique
