摘要
为制备一种具有一定的燕麦香味、口感适中且有一定减脂功效的酸奶,以脱脂灭菌牛奶、燕麦麸皮粉作为主要原料;发酵菌为嗜热链球菌和德氏乳杆菌保加利亚亚种,加入木糖醇和甜菊糖苷低热量甜味剂。通过单因素试验和响应面试验来优化配方,以感官评定为标准,得出低脂型燕麦酸奶的最佳工艺配方:发酵时间为6 h,发酵菌种量为0.036%,甜菊糖苷替代比例为30%,燕麦麸皮粉添加量为3%,发酵温度为42˚C。
In order to prepare a kind of yogurt with a certain amount of oatmeal, a moderate taste and a certain reduction of fat, the milk and the oats bran powder are the main ingredients. Fermentation bacteria are used as a plant of the bacillus bacillus, which is a low-heat sweetener for xylidine and sweet malxylidine. The optimal formula for the test and response of the test was evaluated, and the optimal process formula for low fat oatmeal yogurt was the optimal process: the fermentation time was 6 h, the fermentation bacteria was 0.036%, the replacement proportion of the sweet chrysanthemum glycoside was 30%, and the amount of oatmeal gluten was added to 3%, and the fermentation temperature was 42˚C.
出处
《食品与营养科学》
2023年第3期195-206,共12页
Hans Journal of Food and Nutrition Science
