柚子酸奶的研究  

Study on processing of shaddock yogurt

作　　者：周浓[1] 杨志娟[1] 曹湛慧[1] 谢巧娟[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《饮料工业》2009年第3期12-14,共3页Beverage Industry

摘　　要：以柚子汁和脱脂奶粉为主要原料,研究柚子酸奶的生产工艺。实验确定了柚子汁添加量10%、白砂糖9%、接种量7%,发酵时间4.5h、杀菌温度90℃、杀菌时间10min;复合稳定剂种类与配比为:黄原胶0.03%、羧甲基纤维素钠(CMC-Na)0.08%、卡拉胶0.005%。产品具有柚子和酸乳所特有的香气,爽滑细腻,既营养又保健,有着广阔的市场前景。With shaddock juice and defatted milk powder as the major raw materials, the technology for producing shaddock yo- gurt was studied. Through experiments, the formula and technology were determined as shaddock juice 10%, white granulated sugar 9%, inoculum 7%, fermentation time 4.5 h, sterilization temperature 90~C, sterilization time 10 rain, and a mixed stabilizer of xanthan gum 0.03%, CMC-Na 0.08% and carrageenan 0.005%. Characterized by the full aromas of shaddock and yogurt and smooth texture, the nutritional and healthcare product will have high marketing potential.

关 键 词：柚子 脱脂奶粉 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]