褐色饮用型酸奶的研制

Development of brown drinking yoghurt

研制褐色饮用型酸奶,确定了一种褐色饮用型酸奶的生产工艺和配方。最佳配方:生牛乳88%,白砂糖8%、无水葡萄糖2.5%(均为质量分数,下同),脱脂奶粉∶浓缩乳清蛋白粉:浓缩牛奶蛋白粉=1∶1∶1(按蛋白含量)。发酵菌种为Premium 1.0。同时确定了一种获得最佳口感的工艺方案,褐变牛奶:稳定剂牛奶=3∶1,剪切细化时间为20 min。

This paper described one kind of methods to make brown drinking yoghurt. It also gave a formula to product brown drinking yoghurt. The optimal fermentation substrate was composed of 88% fresh milk, 8% sucrose,2.5% anhydrous glucose, skim milk powder （SMP） ： whey protein concentrate（WPC） ： milk protein concentrate（MPC）=1 ： 1 ： 1 （content of protein）, fermented with Premium 1.0, browned milk： milk with stabilizer =3 ： 1 and shear thinning time for 20 min.