摘要
选择番茄为天然色素来源,优化粉色酸奶的加工工艺,探讨了番茄粉色酸奶在发酵过程中主要营养成分的变化规律。结果表明:番茄粉色酸奶的pH值和含酸量与普通酸奶相比变化不显著;还原糖质量分数极显著增加;游离氨基酸质量分数显著增加;增加了Vc的质量分数;总氮和脂肪质量分数均低于普通酸奶。番茄粉色酸奶色彩柔和,口感润滑,具有番茄的香味,其营养成分具有互补和促进吸收的作用,增加了抗氧化成分,因此具有更高的食用和商品价值。
Tomato was chosed as a natural pigment source, optimizing the processing of pink yogurt and exploring the variation of the main nutrients of tomato pink yogurt during the fermentation process. The results showed that： there was no significant difference between tomato pink yogurt and common yogurt in pH and acid content. Reducing sugar content was significantly increased. Free amino acid content was significant increased. Amount of Vc was added. Total nitrogen and fat content were lower than common yogurt. Tomato pink yogurt had soft colors, taste lubrication and the flavor of the tomatoes. Tomato pink yogurt had double nutrition and was easy absorbed, so it had higher food and commodity value.
出处
《中国乳品工业》
CAS
北大核心
2012年第11期51-54,共4页
China Dairy Industry
关键词
番茄
酸奶
营养价值
加工工艺
tomato
yogurt
nutritional value
processing technology
