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| 发酵型酸乳饮料风味的研究 | |
| 引用本文： | 庄晓辉,常忠义,高红亮,赵宁,严慧琼. 发酵型酸乳饮料风味的研究[J]. 食品工业科技, 2005, 0(7): 61-63 |
| 作者姓名： | 庄晓辉 常忠义 高红亮 赵宁 严慧琼 |
| 作者单位： | 1. 华东师范大学生命科学学院,上海,200062 2. 华东师范大学生命科学学院,上海,200062;江苏雨润食品产业集团有限公司,江苏,南京,200041 3. 江苏雨润食品产业集团有限公司,江苏,南京,200041 |
| 基金项目： | 国家211工程资助项目 |
| 摘 要： | 发酵型酸乳饮料是一种兼具营养与保健的新型饮料,但由于发酵乳比例的降低,风味物质相应减少,造成口味稀薄、后味不足的缺点。本文对如何改善酸乳饮料的风味进行了研究。结果表明,添加单甘酯和蔗糖酯可以明显增加稳定性和口味,6.0%蔗糖和0.02%安赛蜜作为甜味剂,乳酸与柠檬酸作为酸味剂混合调节pH为3.80时,酸甜可口,添加变性淀粉和麦芽糊精会进一步使酸乳饮料有厚实感,并增加余味。 |
| 关 键 词： | 发酵酸乳饮料 风味 |
| 文章编号： | 1002-0306(2005)07-0061-03 |
| 修稿时间： | 2004-11-22 |
The flavor of fermented yogurt beverage |
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| Zhuang Xiaohui. The flavor of fermented yogurt beverage[J]. Science and Technology of Food Industry, 2005, 0(7): 61-63 | |
| Authors: | Zhuang Xiaohui |
| Affiliation: | Zhuang Xiaohui et al |
| Abstract: | The factors affecting flavor of fermented yogurt beverage were studied in this paper. The results showed that the stability and flavor of the fermented yogurt beverage can be improved by adding sucrose esters and monoglyceride. Adding 6.0% sugar and 0.02% Acesultame K and acidifying to pH3.80 with lactic acid and citric acid, the beverage was suitable in terms of the flavor and taste. The TEXTRA starch and malt dextrin could enhance the flavor and taste of this beverage. |
| Keywords: | ferment yogurt beverage flavor |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |