凝固型酸奶的发酵制作工艺研究  

Study on the fermentation of coagulative yogurt

作　　者：余飞[1,2] 陈云霞[3] 

机构地区：[1]杭州奇异鸟食品连锁有限公司,浙江杭州310000 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [3]江西省农业科学院农产品质量安全与标准研究所,江西南昌330200

出　　处：《粮油食品科技》2013年第1期71-75,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：为优化酸奶制作的工艺,在单因素试验基础上,采用响应面法建立了酸奶制作方法的二次多项数学模型,并验证了该模型的有效性;探讨了牛奶含量,蔗糖添加量,稳定剂添加量3个因子的交互作用及其最佳水平。研究结果表明:蔗糖添加量,稳定剂添加量显著影响酸奶的口感,优化的酸奶制作条件为:牛奶含量为84.8%,蔗糖含量8%,稳定剂含量0.483%。The quadratic multinomial mathematical model for yogurt production was researched by response surface method（RSM） based on single factor experiment and the validity was verified.The interaction of above three factors,the content of milk,sucrose and stabilizer,and the optimum content range were also investigated.The results showed that the effect of the amount of sugar and stabilizer on the yogurt taste was prominent.The optimum condition to process yogurt was milk 84.8%,sucrose 8%,stabilizer 0.483%.

关 键 词：酸奶 稳定剂 蛋白质 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]