低脂低糖优酪乳的研制  

Research on Low-fat and Low-sugar Set Yogurt

作　　者：剧柠[1] 秦好华[1] 马雪莲[1] 顾文涛[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《农产品加工（下）》2012年第10期151-153,共3页Farm Products Processing

摘　　要：凝固型酸奶日益受到消费者的喜爱,采用正交试验研制一种低脂低糖的凝固型酸奶。以酸甜度和感官鉴定评价为指标,研究不同配方组合对低糖低脂优酪乳品质的影响,比较阿斯巴甜取代不同含量白砂糖对口感的影响以及菊粉在模拟脂肪口感的作用。最终确定出低糖低脂优酪乳的最佳配方为:原料乳77.56%,脱脂乳16.30%,浓缩乳清粉0.49%,菊粉2.45%,变性淀粉0.33%,稳定剂0.41%。The set yogurt is being more and more loved by consumers. In this paper, a low-fat and low-sugar set yogurt is studied by orthogonal test. Based on the sweet and sour degree and the sensory evaluation of appraisal, the influences of different formula combination on the quality of low-fat and low-sugar yogurt are studied, the influence of aspartame replacing different content of granulated sugar on taste is compared, and the role of insulin simulating fat taste is studied. The experimental results show that the best formula of the low-fat and low-sugar yogurt is as follows： raw milk 77.56%, skim milk 16.30%, concentrated whey powder 0.9%, insulin 2.45%, modified starch 0.33% and stabilizer 0.41%.

关 键 词：低脂 低糖 优酪乳 感官评价 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]