低糖酸乳的研制  

Development of the Low-sugar Yoghurt

作　　者：李向东[1] 任江红[1] 孙卓[1] 梅芳[1] 李海燕[1] 乔成亚[1] 

机构地区：[1]光明乳业股份有限公司乳业研究院,乳业生物技术国家重点实验室,上海200436

出　　处：《食品研究与开发》2013年第5期31-34,共4页Food Research and Development

基　　金：科技部农业科技成果转化项目(2010GB2C000143);科技部"十二五"科技支撑计划(2012BAD28B07)

摘　　要：研究后酸化发酵剂和复配甜味剂在低糖酸乳中的应用。结果表明,4种不同发酵剂蛋白质水解能力依次为:Y-18<Y-14<Y-12<Y-65,通过正交试验得到低糖酸乳的最佳配方,即40%的白砂糖、0.005%的三氯蔗糖、0.005%的安赛蜜、2%的复配稳定剂和Y-18发酵剂。由此配方制得的低糖酸乳口感和稳定性最佳,感官指标、理化指标、微生物指标都可以达到酸乳标准所要求的范围,复配甜味剂在酸乳中稳定性良好,可以应用于生产实践。The application of different levels of weak postacidification starters and compound sweetener in lowsugar yoghurt was studied in this paper. The results showed that the proteolytic activity of the 4 starters were in sequence of Y-18〈Y-14〈Y-12〈Y-65. Through orthogonal experiments,the optimal conditions for yoghurt- making were determined as： 40% sucrose, 0.005 % sucralose, 0.005 % acesulfame K, 2 % stabilizer blends, Y- 18 yoghurt starter addition. The taste and stability of the low-sugar yoghurt were best,physical and chemical indicators, sensory indicators and microbial indicators could reach the required range. The compound sweetener had a good stabilizing effect and could be applied to production practice.

关 键 词：低糖 后酸化 发酵剂 复配甜味剂 酸乳 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]