深海鱼油保健酸奶的工艺研究  

Research of production process for health yoghurt by adding deep sea fish oil

作　　者：刘桂芹[1] 

机构地区：[1]聊城大学食品科学与工程系,聊城252000

出　　处：《食品科技》2010年第2期84-88,共5页Food Science and Technology

基　　金：山东省中青年科学家科研奖励基金(2006BS02012);聊城大学资助项目(x071027)

摘　　要：通过向纯鲜牛乳中添加深海鱼油制剂,经乳酸菌发酵,制得一种浅黄色、风味独特的全营养新型酸奶。研究了深海鱼油保健酸奶的加工工艺及配方、产品感官性状、酸度和发酵菌数量等变化。通过4因素3水平正交实验确定各种成分的最佳剂量,确定产品配方为:合格鲜牛乳,白砂糖8%(均为质量分数,下同),复合稳定剂3%,发酵剂接种量3%,深海鱼油2%。Adding to the pure fresh milk, deep sea fish oil by lactobacillus ferments, a kind of yellow, unique flavor of the whole new yogurt. The study of deep sea fish oil yoghurt products processing and formula, acidity and sensory properties, such as the number of bacteria in fermentation. Through the four factors determine the three levels orthogonal experiment, the best dose of components for： qualified products fresh milk, sugar 8%, composite stabilizers 3% inoculated quantity, starter for quality score （3%）, deep sea fish oil 2%.

关 键 词：深海鱼油 酸奶 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]