| 脱脂凝固型酸奶的研制 |
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| 引用本文： | 赖钞艺,周雪松,曾建新.脱脂凝固型酸奶的研制[J].现代食品科技,2011,27(11):1379-1381,1319. |
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| 作者姓名： | 赖钞艺 周雪松 曾建新 |
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| 作者单位： | 广州合诚实业有限公司,广东广州,510530 |
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| 基金项目： | 组建广东省工程技术研究开发中心项目(2009B080400050) |
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| 摘 要： | 研究了脱脂奶粉的复原方法、蛋白质含量、发酵剂接种量、发酵温度、牛奶粉末香精、稳定剂用量等对脱脂凝固型酸奶产品感官品质的影响,结果表明,采用优化条件为:脱脂奶粉在50℃下复原30 min,复原乳的蛋白含量为3.3％,发酵剂接种量为2％,稳定剂的添加量为0.8％,发酵温度为43℃,添加牛奶粉末香精乳特浓3#,可开发出风味口...
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| 关 键 词： | 脱脂凝固型酸奶 感官品质 研制 |
Preparation of a Solidified Skim Yogurt |
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| LAI Chao-yi,ZHOU Xue-song,ZENG Jian-xin.Preparation of a Solidified Skim Yogurt[J].Modern Food Science & Technology,2011,27(11):1379-1381,1319. |
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| Authors: | LAI Chao-yi ZHOU Xue-song ZENG Jian-xin |
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| Affiliation: | LAI Chao-yi,ZHOU Xue-song,ZENG Jian-xin(Guangzhou Honsea Industry CO.,Ltd,Guangzhou 510530,China) |
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| Abstract: | Effects of skim milk powder resetting methods,protein content,starter culture amount,fermentation temperature,milk powder flavor type and stabilizer amount on the sensory quality of the skimmed set yogurt were studied.The results showed that the best reconstitution temperature and time for skim milk powder were 50 ℃ and 30min,respectively.The best protein content,starter culture amount,stabilizer amount,fermentation temperature and flavoring were 3.3%,2%,0.8%,43 ℃,and milk powder flavor rutenong 3#.Under the optimum conditions,the skimmed set yogurt can be prepared with good sense and taste. |
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| Keywords: | skimmed set yogurt sensory quality preparation |
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