涂层处理技术在新型燕麦酸奶研制中的应用研究  

Development of a Novel Yoghourt with Oat

作　　者：徐致远[1] 韩梅[1] 于鹏[1] 吴艳[2] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司技术中心,上海200436 [2]上海交通大学农业与生物学院,上海200240

出　　处：《江西农业大学学报》2012年第4期823-827,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家科技部973计划(2010CB735705);上海市闵行科委项目(2010MH014)

摘　　要：应用涂层处理技术将燕麦预处理加工,开发了一种货架期内燕麦不吸水软化的新型酸奶。主要研究内容包括涂层油脂的筛选,涂层工艺的主要参数,涂层燕麦颗粒的杀菌条件及涂层处理对燕麦酸奶口感的提升。结果表明可可脂与月桂型代可可脂等比例混合物性质稳定,熔点范围窄,适合涂层燕麦;燕麦涂层加工较佳条件为:温度48℃,浸涂时间30 s,传送速度5 m/min,冷却温度16℃,涂层后谷物辐照杀菌剂量30～40 kGy。为含谷物与膨化食品的新型酸奶的开发奠定了基础。A novel yoghurt with oat, which was flexible because of no absorbing water in shelf life, was developed, oat was preprocessed by coating technology. The nature and melting temperature of cocoa butter, the main parameters of coating, Sterilization method of coated oat and the effect of coating on yoghurt with oat were studied. The mixture of 50% cocoa butter and 50% cocoa butter alternative （lauric） was stable and suit to be used to coat oat. The temperature for coating was 48℃, the time for coating was 30 seconds, the transfer speed was 5 m/min, the cooling temperature was 16 ℃. The irradiation dose was 30-40 kGy. The study on yoghurt with oat was useful to develop yoghurt containing cereals or puffed food.

关 键 词：发酵乳 燕麦 涂层 可可脂 代可可脂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]