低乳糖芒果风味发酵乳制作工艺研究

Study on the Processing Technology of Low Lactose Mango Flavored Fermented Milk

以生牛乳、芒果泥为原料,通过试验对低乳糖芒果风味发酵乳产品配方及乳化稳定剂的复配方案进行了研究。结果表明:低乳糖芒果风味发酵乳最优配方为白砂糖8.0%、乳清蛋白粉1.0%、芒果泥5.0%、芒果香精0.04%、乳糖酶0.025%;产品最佳稳定剂为羟丙基二淀粉磷酸酯0.4%、明胶0.15%、琼脂0.1%。在该配方及稳定体组合条件下,可获得口感优良,风味合适,货架期质量稳定的低乳糖芒果风味发酵乳。

The experiment was conducted to study the formula of the low lactose mango flavored fermented milk and the stabilizing agent using raw milk and mango mud as raw materials.The results showed that the best formula of low lactose mango flavored fermented milk was as follows：white sugar was 8.0%, whey protein powder was 1.0%, mango mud was 5.0%, mango flavor was 0.04%, Lactase was 0.025%.The best stabilizer compositional formulation was as follows：hydroxypropyl distarch phosphate was 0.4%, gelatin was 0. 15%, agar was 0. 1%.Under the condition of the formula and the stabilizer compositional formulation, the low lactose mango flavored fermented milk can guarantee good quality products in shelf life and give the product a delicate refreshing and best taste.