摘要
在传统酸奶工艺基础上,以蓝莓、三氯蔗糖和脱脂奶粉等为主要原材料,以感官评分为考察指标,通过单因素试验和正交试验优化筛选出蓝莓味低蔗糖凝固型酸奶的工艺条件.确定蓝莓味低蔗糖凝固型酸奶的配方为:35%三氯蔗糖替代量(6%总糖,三氯蔗糖∶蔗糖=7∶13)、蓝莓汁添加量9%、发酵温度43℃、发酵时间6.5 h,此条件下所得酸奶感官评分最高(90.2分),理化指标和微生物指标均符合发酵乳国家标准,产品具有热量低、组织细腻和风味独特等特点.
On the basis of traditional yoghurt technology,with blueberry,sucralose and skimmed milk powder as the main raw materials and sensory scores as inspection indicators,the technological conditions of blueberry flavor low sucrose solidified yoghurt are optimized by single factor test and orthogonal test.The formula of blueberry flavor low sucrose solidified yoghurt is determined as follows:35%sucralose substitution amount(6%total sugar,sucralose∶sucrose=7∶13),9%blueberry juice addition amount,fermentation temperature 43℃and fermentation time 6.5 h.under these conditions,the sensory score of the yoghurt is the highest(90.2 points),the physical and chemical indexes and microbial indexes meet the national standard of fermented milk,and the product has low heat delicate tissue and unique flavor.
作者
李娜
王能军
LI Na;WANG Neng-jun(Vocational College of Grain Engineering,Hefei Anhui 230000,China;Anhui Quan Yin Grain and Oil Purchase and Sale Co.Ltd.,Hefei Anhui 230000,China)
出处
《菏泽学院学报》
2021年第5期71-77,共7页
Journal of Heze University
基金
安徽省教育厅高校人文社会科学研究项目(KJ2020A1140)。
关键词
三氯蔗糖
低糖
蓝莓
酸奶
研制
sucralose
low sugar
blueberry
yogurt
develop
