| 褐色凝固型酸奶的制备工艺研究 |
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| 引用本文： | 邓凯,何相伟,李原野,陈文璐,栾晶华,刘妍妍.褐色凝固型酸奶的制备工艺研究[J].中国乳业,2022,0(8):70-76. |
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| 作者姓名： | 邓凯 何相伟 李原野 陈文璐 栾晶华 刘妍妍 |
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| 作者单位： | 1 黑龙江惠丰乳品有限公司,黑龙江大庆 163319;2 黑龙江八一农垦大学食品学院,黑龙江大庆 163319;3 威海职业学院,山东威海 264200 |
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| 基金项目： | 功能性液态奶的研制及产业化（2019ZX07B02） |
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| 摘 要： | 褐色酸奶是以牛乳和葡萄糖为主要原料,通过加热产生美拉德反应,对褐变后的牛乳进行接种和发酵,得到褐色酸奶制品。本研究以感官得分和乳清析出率为指标,通过单因素试验及正交试验,研究并确定了褐色酸奶的加工工艺参数。试验结果表明,褐色酸奶的最佳加工工艺参数为葡萄糖添加量6%,褐变温度95 ℃,褐变时间5 h,发酵剂接种量5%,果胶添加量0.2%,发酵时间6 h,发酵温度42 ℃。在此条件下得到的褐色酸奶感官评定分数为93分,乳清析出率为5.3%。
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| 关 键 词： | 褐色酸奶 乳清析出率 工艺优化 凝固型 |
Study on the Preparation Technology of Brown Setting Yogurt |
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| DENG Kai,HE Xiangwei,LI Yuanye,CHEN Wenlu,LUAN Jinghua,LIU Yanyan.Study on the Preparation Technology of Brown Setting Yogurt[J].China Dairy,2022,0(8):70-76. |
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| Authors: | DENG Kai HE Xiangwei LI Yuanye CHEN Wenlu LUAN Jinghua LIU Yanyan |
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| Institution: | 1Heilongjiang Huifeng Dairy Co.,Ltd.,Daqing Heilongjiang 163319;2College of Food Science,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319;3Weihai Vocational College,Weihai Shandong 264200 |
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| Abstract: | Brown yogurt is mainly made of milk and glucose,through heating to produce Maillard reaction,brown milk after inoculation and fermentation,to obtain brown yogurt products. In this study,sensory score and whey release rate were used as indexes,single factor experiment and orthogonal experiment were used to study and determine the technological parameters of brown yogurt. The results showed that the optimal formula and process of brown yogurt were 6% glucose, 95 ℃ browning temperature,5 h browning time,5% yogurt inoculation,0.2% pectin,6 h fermentation time and 42 ℃ fermentation temperature. The results showed that the sensory evaluation score of brown yogurt was 93,and the rate of whey separation was 5.3%. |
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| Keywords: | brown yogurt whey precipitation rate formula solidification |
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