低糖发酵酸乳生产工艺的优化  

The Optimization Design of Manufacturing Technique of Low-sugar Yoghurt

作　　者：薛龙[1] 朱英莲[2] 张培正[1] 

机构地区：[1]云南农业大学食品科学与技术学院,云南昆明650201 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品与发酵科技》2011年第6期29-31,39,共4页Food and Fermentation Science & Technology

摘　　要：本文以全脂奶粉为主要原料,以甜菊糖和蔗糖为甜味剂,开发出了一种风味好、营养价值高、具有保健作用的低糖发酵酸乳,通过正交试验得出最佳工艺条件为:甜菊糖与蔗糖质量比为7:3,总加糖量2%,接种量1.5%,发酵温度40℃。此工艺条件下制得的产品组织状态均匀,且具有奶、菊混香,风味独特。This paper,taking whole milk powder as the main material and stevioside and sucrose for sweeteners,developed low-sugar yoghurt,which had good flavor and high nutritive value,and many health effects.The orthogonal experiment indicated that the optimal technologic conditions as follows： When the ratio of stevioside and sucrose was7：3,the quantity of sugar was 2%,inoculum concentration was 1.5%,and the fermentation temperature was 40℃.Under the process conditions,the product was the organization state uniform and had unique flavor with the milk and chrysanthemum mix fragrant.

关 键 词：甜菊糖 低糖 酸乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]