不同热处理无乳糖酸奶与普通酸奶品质的比较

确定合适无乳糖酸奶工艺的热处理温度,探究热处理对无乳糖酸奶在表观黏度、色度、滋味、气味、贮藏稳定性以及微观结构影响并与普通酸奶进行比较。结果表明:无乳糖酸奶的表观黏度略高于普通酸奶;在滋味方面,无乳糖酸奶的苦味、咸味、甜味要低于普通酸奶,经过75℃、15 min热处理的无乳糖酸奶风味表现最为协调;在气味和色度方面,不同热处理的无乳糖酸奶与普通酸奶之间无显著性差异。随着热处理温度的上升,无乳糖酸奶持水性与悬浮稳定性也随之增强。75℃、15 min为无乳糖酸奶的最佳热处理条件。

Quality comparison of lactose free yoghurt and ordinary yoghurt with different heat treatment

The optimal temperature for heat treatment of lactose free yoghurt was determined.The effects of heat treatment on the apparent viscosity,color,taste,smell,storage stability and microstructure of lactose free yoghurt were investigated and compared with those of ordinary yoghurt.The results showed that the apparent viscosity of lactose free yogurt was slightly higher than that of ordinary yogurt;in terms of taste,the bitterness,saltiness and sweetness of lactose free yogurt are lower than those of ordinary yogurt.After heat treatment at 75℃for 15 min,the flavor of lactose free yoghurt was the most harmonious.In terms of odor and color,there was no significant difference between lactose free yoghurt and ordinary yoghurt.The water holding capacity and suspension stability of lactose free yogurt increased with the increase of heat treatment temperature.The optimal heat treatment conditions of lactose free yoghurt were 75℃for 15 min.