长保质期饮用型风味酸乳制作工艺研究

Research on the Processing Technology of Long-life Flavored Yoghurt

本研究以原料乳为主要原料,通过正交试验研究了长保质期饮用型风味酸奶工艺配方和稳定剂的复配方案。结果表明,该酸奶最佳配方为乳清蛋白粉0.6%、稀奶油1.0%、白砂糖8.0%、奶油香草香精0.08%,该配方组合可获得口感优良、酸甜合适、风味极佳的长保质期饮用型风味酸奶;稳定剂的最佳组合为乙酰化二淀粉磷酸酯0.6%、低酯果胶0.15%、琼脂0.3%、结冷胶0.03%。使用该稳定剂可以赋予产品清爽的口感,并保障货架期有良好的感官品质。

In this study,the raw milk was used as raw material,the manufacture process conditions of long life drinking-type flavored yoghurt were discussed.Orthogonal experiments were conducted to study the formulas and stabilizers of drinking-type flavored yoghurts with long shelf life.The results showed that the most adapted technological conditions of preparation of long life drinking-type flavored yoghurt was as follows:whey protein powder was 0.6%,cream was 1.0%,white sugar was 8.0%,cream vanilla flavor was 0.08%.The formula combination achieved good taste,sweet and sour taste.Suitable long-term drinking-type flavored yoghurt with excellent flavor.The best stabilizer compositional formulation was as follows:acetylated distarch phosphate was 0.6%,low ester pectin was 0.15%,agar was 0.3%and gellan gum was 0.03%.The product can provide a refreshing taste through the stabilizer and guarantee a good sense of quality on shelf life.