摘要
以酶解燕麦粉为主要原料,添加椰子油、复配稳定剂、甜味剂等辅料,接种复配发酵剂制备无蔗糖燕麦植物酸奶,并对制备工艺配方进行优化。在单因素基础上进行正交试验,确定最佳制备工艺条件:酶解燕麦粉添加量15%(m/m),复配稳定剂(琼脂、果胶和羟丙基三磷酸钠)添加量1.3%,发酵剂型号VEGE TS-H 2084。在最佳制备工艺条件下,无蔗糖燕麦植物酸奶具有发酵速度快、产品稳定、口感佳的优良特性。
With hydrolyzed oat powder as main raw material,coconut oil,compound stabilizer and sweeteners as ingredients,the sugar free oat plant yoghurt was prepared,and its optimum preparation process and formula were investigated.The results showed the optimal formula and process conditions were determined by the orthogonal test as follows:the dosage of hydrolyzed oat powder 15%,the dosage of compound stabilizer 1.3% and starter culture VEGE TS-H.Under these conditions,the sugar free oat plant yoghurt showed good performance,quick ferment speed,great stability and wide taste acceptance.
作者
刘成祥
LIU Chengxiang(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute of Bright Dairy Co.,Ltd.,Shanghai 200436)
出处
《食品工业》
CAS
2022年第10期39-42,共4页
The Food Industry
基金
上海乳业生物工程技术研究中心(19DZ2281400)。
关键词
无蔗糖燕麦植物酸奶
制备工艺
酶解燕麦粉
复配稳定剂
发酵剂
sugar free oat yoghurt
preparation process
hydrolyzed oat powder
compound stabilizer
starter culture
