| 菊粉对脱脂凝固型酸乳品质的影响 |
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| 引用本文： | 孙敏,高鑫,李博,梅俊.菊粉对脱脂凝固型酸乳品质的影响[J].乳业科学与技术,2018,41(1):17-21. |
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| 作者姓名： | 孙敏 高鑫 李博 梅俊 |
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| 作者单位： | 上海城建职业学院健康与社会关怀学院,上海,201415%上海城建职业学院健康与社会关怀学院,上海 201415;上海海洋大学食品学院,上海 201306 |
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| 基金项目： | 上海市高等职业教育质量与安全监管专业产教研协同基地专项基金资助项目；
国家自然科学基金青年科学基金项目（31601414） |
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| 摘 要： | 为弥补脱脂酸乳在质构和感官品质等方面的缺陷，以全脂酸乳为对照，将菊粉和脱脂乳粉配制成复合乳，经均质后，发酵制备以菊粉替代乳脂肪的凝固型低聚乳糖脱脂酸乳，并测定其持水力、黏度、色泽等，同时对其进行感官评价。结果表明：当菊粉添加量为3.0%时，酸乳的黏度和感官评分与对照组全脂酸乳较为接近，持水力低于全脂酸乳，但所有酸乳样品中均未出现乳清析出现象。因此，添加3.0%菊粉的脱脂酸乳总体可接受度较高，具有良好的应用前景。
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| 关 键 词： | 脱脂凝固型酸乳 菊粉 持水力 黏度 感官评价 |
Effect of Inulin on the Quality of Set Skim Yogurt |
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| SUN Min,GAO Xin,LI Bo,MEI Jun.Effect of Inulin on the Quality of Set Skim Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(1):17-21. |
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| Authors: | SUN Min GAO Xin LI Bo MEI Jun |
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| Institution: | (1.School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai 201415, China; 2.School of Food Science, Shanghai Ocean University, Shangai 201306, China) |
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| Abstract: | Set skim yogurt was supplemented with inulin as a fat replacer to improve its texture and organoleptic properties. The water-holding power, rheological properties, color and sensory evaluation of yogurt prepared from skim milk powder with added inulin were measured and compared with those of control samples (whole milk yogurt). The rheological properties and sensory evaluation of the yogurt with 3.0% inulin was similar to those of control samples, but the water-holding power was lower than that of control samples. Whey syneresis occurred in none of the yoghurt samples. It was concluded that addition of 3.0% inulin resulted in high overall acceptability and showed good potential for commercial application. |
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| Keywords: | set skim yogurt inulin water-holding power rheological properties organoleptic evaluation |
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