不同乳粉成分对酸奶特性的影响  

Effects of Ingredients of Milkpowder on Some Characteristics of Yoghurt

作　　者：蔡海莹[1] 李湘琼[1] 

机构地区：[1]安徽农业大学畜牧水产学院

出　　处：《安徽农业大学学报》1997年第4期385-387,共3页Journal of Anhui Agricultural University

摘　　要：用５种不同成分的奶粉生产酸奶，其组织状态、酸度、风味等差异很大。试验结果表明，乳粉中乳脂量超过３２％以上时，所制酸奶不仅凝块组织状态差，且酸度高。因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过１１．３％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。Five kinds milkpowder with different ingredients were used to produce yoghurt.It was found that high concentration of butter fat in milkpowder (over 32%) gave rise to poor curd formation and high acidity in yoghurt.Contents of milk sugar,butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

关 键 词：乳粉成分 酸乳 特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]