酸浆果保健酸乳的质地及理化性质研究

以蛋白质含量、脂肪含量、pH值、持水力、流变学特性和质构特性为主要测定指标，通过单因素试验，研究了酸浆果浆添加量 对酸乳理化及感官性质的影响。结果表明，酸浆果浆添加量的变化对酸乳的理化及感官性质有明显影响；酸浆果浆添加量为10%的 酸乳样品在5组样品中感官评分最高（94.7分），各项理化指标均符合发酵乳国家标准；酸乳样品的黏聚性和胶着性分别与硬度具有 显著相关性（P＜0.05）；所酿造的酸浆果保健酸奶呈现均匀的橙黄色，组织细腻，具有酸浆果特有的香味，酸甜爽口。

Texture and physicochemical properties of Fructus physalis healthy yogurt

Using protein content, fat content, pH, water-holding capacity, rheological properties and texture as the main detecting indexes, and sensory evaluation score as evaluation index, the effect of Fructus physalis on physicochemical properties of yogurt were studied by single factor experiments. The results showed that the addition of F. physalis could have a significant effect on physicochemical and sensory properties of the yogurts. The sensory score of the yogurt sample with F. physalis addition 10% in five groups was the highest (score of 94.7), and the physical and chemical indexes of the yogurt were in accordance with the national standard of fermented milk. The cohesiveness and adhesion of yogurt samples were significantly correlated with the hardness (P＜0.05). The F. physalis healthy yogurt had orange colour, smooth texture, with unique F. physalis flavor and sweet and sour taste.