水包油型乳液在无乳脂酸乳中的应用研究

以脱脂牛乳为主要原料，添加水包油型乳液油胶，经乳酸菌发酵而制成的一种以葡萄籽油代替乳脂的无乳脂酸乳。以全乳脂酸乳和脱脂酸乳为对照，通过检测酸乳样品的理化指标、质构特性、流变性以及感官指标，研究无乳脂酸乳的凝乳品质。结果表明，随着乳液油胶添加量的增加，酸乳样品的各项品质指标均有明显改善，无乳脂酸乳的凝乳品质明显优于对照样品。其中，添加4.0%乳液油胶制备的无乳脂酸乳，其模糊数学模型感官评价分值最高，为81.88分，表明其具有良好的整体接受度和开发价值。

Application of oil-in-water emulsion on cream-free yoghurt

Using skimmed milk as main raw material, adding oil-in-water emulsion oleogels, the cream-free yoghurt that using grape seed oil substituted for milk fat was produced by lactic acid bacteria fermentation. Taking whole milk yoghurt and skimmed yoghurt as the control separately, the quality of cream-free yoghurt was studied by the physicochemical properties, texture characteristics, rheological properties and sensory indexes detection. The results showed that the quality of yoghurt samples was improved obviously with increasing emulsion-oleogels, and it was found that the quality of cream- free yoghourt was better than controls. Compared to all yoghurt examples, the cream-free yoghurt containing 4.0% emulsion oleogels was given the highest score of 81.88 by sensory evaluation of fuzzy mathematical model, which indicated a good overall acceptance and exploration value.