可吸型含发酵乳果冻的研制

以优质鲜牛奶或奶粉为原料,经菌种ABT-5发酵得到发酵牛奶基料,再通过添加12%白砂糖、0.18%柠檬酸、0.8%的复合凝胶剂（0.20%CMC-Na＋0.05%果胶＋0.20%卡拉胶＋0.35%魔芋胶＋0.05%黄原胶＋0.05%刺槐豆胶）、0.2%的乳化剂,经20 MPa均质后,灌装杀菌得到一种可吸型含发酵乳的新型果冻,该产品稳定性较好,且风味独特、酸甜爽口、营养价值高。

Preparation of an Inhalational Jelly containing Fermented Milk

Fresh milk or powdered milk was fermented by stain ABT-5. Then the fermented milk was mixed with 12% white sugar, 0.18% citric acid, 0.8% composited eoagulator （0.20% CMC-Na＋0.05% pectin＋0.20% carrageenan＋0.35% konjac glucomannan＋0.05% xanthan gum＋0.05% locust bean gum）, and 0.2% emusifer. After homogenized by 20 MPa and sterilization, a novel inhalational jelly containing fermented milk was obtained. The product had good stability, sterilization and high nutrition value.