抗凝冻酸奶的研制  

Development of Anticoagulant Yogurt

作　　者：贾小辉[1] 薛惠岚[1] 刘刚[1] 孙雅君[1] 

机构地区：[1]西北农林科技大学机械与电子工程学院,杨凌712100

出　　处：《食品工业》2007年第1期16-18,共3页The Food Industry

摘　　要：为了改变酸奶货架期短,不易长期保藏,而影响酸奶的销售和发展的现状,采用不同工艺和添加食品抗凝冻剂,降低酸奶的冰点,加工出可以在0℃以下保藏的抗凝冻酸奶,而且不会影响风味、酸度和质地。试验结果表明,抗凝冻酸奶的最佳条件为:加糖量6%,接种量3.0%,发酵时间4.5h,复合抗冻剂加入量0.6%。As yogurt has a short shelf life and not easily be preserved, so its sale and development are impacted. For changing the condition of yogurt, this paper introduced many different procedures and food anticoagulants to reduce the freezing point of yogurt so as to make 0℃, of which the taste, acidity and the character most appropriate condition is： 6% of sugar, 3.0% of compound antifreeze agent. out anticoagulant yogurt which is able to be preserved under are not impaired. The experimental result indicates that the of inoculation quantity, 4.5 h of fermented time and 0.6%

关 键 词：酸奶 冰点 抗凝冻 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]