分层风味酱酸奶的研制  

Research on the Layer-built Yoghurt with Fruit Preparation

作　　者：何楚莹[1] 郑小平[1] 徐致远[1] 周凌华[1] 应杰[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072

出　　处：《乳业科学与技术》2007年第6期296-297,302,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家"十一五"科技支撑计划(2006BAD04A14)<南方大城市郊区牛场环境控制技术及奶牛应激综合防控技术研究与产业化示范>

摘　　要：选用变性淀粉、果胶以及凝胶型蛋白粉复配在一起的稳定剂,使酸奶质地淳厚、口感细腻,并具有很高的粘度和坚实的质构。选择合适的果酱品种,根据性价比确定合适的果酱酸奶比例。将牛奶、全脂奶粉、白砂糖、稳定剂按一定比例进行预处理后,接入菌种,32-44℃下发酵5-6h,所制成的酸奶基料组织细腻、质地坚实,再添加果酱,制成分界清晰、色泽鲜明、口感丰富的分层果酱酸奶。The formula and the process of Layer-built yoghurt were studied by using stabilizer, fruit preparation and protein powder. The experiment decided the right proportion of fruit preparation and the yoghurt, and put the strain into the materials which were sterilized, then fermented 5-6 h in 42- 44 ℃. The layer-built yoghurt with fruit preparation was smooth, substantial texture, and colorful.

关 键 词：凝胶型蛋白粉 果酱 分层酸奶 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]