酸奶凝胶稳定性的影响因素

Factors Affecting the Stability of Yogurt Gelation

酸奶是通过发酵制得的一种乳制品,因其兼具营养和美味两大特性而深受人们的喜爱。但在酸奶生产中,凝胶稳定性低一直是行业面临的关键技术缺陷,这不仅会造成乳清分离,影响酸奶的感官品质,同时会降低营养价值。因此,深入了解各因素对酸奶凝胶稳定性的影响,对提高酸奶的生产品质具有重要意义。本文重点探讨了原料固形物、均质化、热处理以及发酵剂对凝胶稳定性的影响,以期为酸奶生产中酸奶质地的改善和凝胶稳定性的提高提供理论参考。

Yogurt is a kind of dairy product made by fermentation.It is loved by people because of its two characteristics of nutrition and delicious.However,in the production of yogurt,low gel stability has been a key technical defect faced by the industry,which will not only cause whey separation,affect the sensory quality of yogurt,but also reduce the nutritional value.Therefore,it is of great significance to understand the influence of various factors on the stability of yogurt gel to improve the production quality of yogurt.In this paper,the effects of raw material solids,homogenization,heat treatment and starter on the stability of yogurt were discussed in order to provide theoretical reference for improving the texture of yogurt and the stability of gel in yogurt production.