分层果酱酸奶的研制  

Research on Yoghurt with a Fruit Jam Layer

作　　者：任亚梅[1] 田子卿[2] 赵玉[1] 李志成[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国食品学报》2013年第3期73-77,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省攻关项目活性肽乳基料关键加工技术研究(2011K01-04)

摘　　要：以果酱和鲜乳为原料,研究了分层果酱酸奶的加工工艺。将其感官、营养物质含量和质构特性与奶和果酱混匀制作的酸奶比较,结果表明,在果酱和蔗糖的添加量分别为16%和5%、发酵时间4h时制作的分层果酱酸奶感官较好,与奶和果酱混匀制作的酸奶比较发现,分层果酱酸奶口感较好,蛋白质含量和脂肪含量稍高,乳糖含量和质构特性基本相同,两者间营养物质含量和质构特性均无显著差异,提倡企业发展分层果酱酸奶。Technology of the yoghurt with a fruit jam layer was studied by making use of fruit jam and fresh milk. The sensory, nutrient content and textural characteristics of the yoghurt with a fruit jam layer were compared with the yoghurt fermenting with jam and milk mixing. The results indicated that, adding 16% fruit jam and 5% sugar in the milk, fermenting 4.5 h at 42 ℃, may make better sensory yogurt with a fruit jam layer. The taste of the yoghurt with a fruit jam layer were better and the protein and fat content of the yoghurt with a fruit jam layer were higher, compared with the yoghurt fermenting with jam and milk mixing. And lactose content and textural characteristics of the two kinds of yoghurt were in the same way. There was no significant difference between them. The enterprise should develop the yoghurt with a fruit jam layer.

关 键 词：分层果酱酸奶 感官评分 营养物质 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]