摘要
本文以牦牛乳、雪梨浓缩汁、沙棘汁为主要原料制备沙棘雪梨牦牛酸奶,探究果酱添加量、均质压力、发酵终点酸度三个参数对牦牛酸奶产品感官品质的影响。在发酵温度为44℃,乳清浓缩蛋白粉添加量为3.00g/100g,变性淀粉添加量为1.00g/100g,白砂糖的添加量为8.00g/100g,菌种0.05‰条件下优化产品配方及工艺,通过响应面分析得到最佳参数为:果酱添加量为4.00g/100g,均质压力为25MPa,发酵终点酸度为83°T。
This essay used yak milk,snow pear juice concentrates and seabuckthorn juice as main raw materials to process yak milk yogurt,exploring effect of jam addition,homogeneous pressure and fermentation end-point acidity on the sensory quality of yak milk yogurt.When the fermentation temperature was 44℃,the addition of whey protein concentrate was 3.00 g/100 g,the modified starch 1.00g/100g,the white granulated sugar 8.00 g/100 g and 0.05‰ strain,the product formula and process were optimized.Through response surface analysis,the optimal parameters are obtained as follows:jam dosage 4.00 g/100 g,homogenization pressure 25 MPa,fermentation end point acidity 83°T.
作者
黄静
邓楷
罗丹
游敬刚
刘林林
HUANG Jing;DENG Kai;LUO Dan;YOU Jin-gang;LIU Lin-lin(Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu Sichuan 611130,China;Chengdu University of Traditional Chinese Medicine,Chengdu Sichuan 611130,China)
出处
《食品与发酵科技》
CAS
2020年第6期69-74,共6页
Food and Fermentation Science & Technology
基金
四川省科技厅扶贫专项2019ZHFP0254壤塘县高原牦牛乳制品产业技术集成创新科技扶贫专项(示范基地)
2020ZHFP0056壤塘县高原牦牛搅拌型酸奶关键技术研究(面上项目)。
关键词
酸奶
牦牛乳
沙棘
雪梨
配方
yogurt
yak milk
seabuckthorn
snow pear
formula
