摘要
以凝胶型乳清浓缩蛋白80、微粒化乳清蛋白和淀粉脂肪替代物的组合作为脂肪替代品用于替代酸奶中的脂肪,得到了3种配料的最优比例,从而从质构、口感、风味角度成功模拟了酸奶中脂肪的作用,成功开发出一款高蛋白、零脂肪的健康酸奶。
Complex ingredients containing high gel whey protein concentrate 80, rnicroparticulate whey protein and starch-based fat substitute as fat replacer in non-fat yoghurt was studied, the ratio of the three ingredients was optimized ,and the fat replacer could successfi.flly simulate the function of milk fat in yoghurt. A type of healthy yoghurt with high protein content but without fat was developed.
出处
《中国乳品工业》
CAS
北大核心
2012年第2期57-59,64,共4页
China Dairy Industry
关键词
高蛋白
无脂肪
酸奶
high protein
non-fat
yoghurt
