摘要
将桂圆膳食纤维添加到原料中来制作酸奶,研究膳食纤维、白砂糖和发酵剂对酸奶感官品质及发酵性的影响,优化制作工艺。研究发现:膳食纤维酸奶制作的最佳工艺条件为:7.5%白砂糖,2.5%膳食纤维,2.5%发酵剂。影响酸奶感官品质的最主要因素是白砂糖,其次为发酵剂;影响发酵周期的最主要因素是膳食纤维,其次为发酵剂。膳食纤维酸奶的发酵周期为4.25 h,比普通酸奶延长了0.75 h;产品感官质量为92.5分;脂肪:3.0 g/100 g;非脂乳固体:8.2 g/100 g;蛋白质:3.0 g/100 g;酸度:80°T。大肠菌群:60.5×10-4MPN/mL;乳酸菌数:1.2×106CFU/mL;致病菌:未检出。感官特性、理化指标和微生物指标都符合国家标准GB19302-2010《发酵乳》中的相关规定。
In this paper, Longan dietary fiber was added into the raw material to make yogurt. The effects of dietary fiber, sugar and fermentation agent on yoghurt sensory quality and fermentation characteristic were researched so as to optimize the production technology. It was found that the optimum conditions of dietary fiber yoghurt making was for the 7.5 % sugar, 2.5 % dietary fiber and 2.5 % fermentation agent. Sugar was the most important factor effecting yogurt quality, followed by fermentation agent. And to yogurt fermentation period, dietary fiber was the most important factor, followed by fermentation agent. The fermentation period was of 4.25 h, which was extended by 0.75 h compared to ordinary yogurt; Sensory quality of the products was 92.5 points, with fat 3 g/lO0 g, non-fat milk solids 8.2 g/100 g, protein 3 g/100 g, acidity 80 °T, coliform group 60.5 x 10-2 MPN/100 mL, lactic acid bacteria number 1.2x106 CFU/mL and no pathogent. The sensory characteristics, physical and chemical indicators and microbiological indicators were in line with the relevant provisions in national standards GB 19302-2010 〈Fermented milk〉.
出处
《食品研究与开发》
CAS
北大核心
2013年第15期33-36,共4页
Food Research and Development
基金
四川省教育厅科研项目(09ZB040)
关键词
酸奶
桂圆膳食纤维
工艺优化
感官品质
发酵特性
yoghurt
longans dietary fiber
technology optimization
sensory quality
fermentation characteris-tics
