复合型柚子酸奶稳定性的研究  

Study on Stability of Complex Shaddock Yogurt

作　　者：周浓[1] 杨志娟[1] 谢巧娟[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品研究与开发》2013年第14期60-63,共4页Food Research and Development

摘　　要：用柚子和脱脂奶粉为主要原料研制柚子酸奶。对影响柚子酸奶稳定性的主要因素进行探讨,通过正交实验确定了柚子酸奶复合稳定剂的种类与配比为:黄原胶0.03%、CMC-Na 0.08%、卡拉胶0.005%。实验得到在杀菌为90℃/10 min、发酵时间为4 h、柚子汁添加量为10%,加糖量为9%工艺条件下,柚子酸奶稳定性最好。As main raw materials,the shaddock and defatted milk powder were used to make the complex shaddock yogurt.Several main factors influencing its stability were studied.The result showed that the species of compound stabilizers and their proportion were xanthan gum 0.03 %,CMC-NA 0.08 % and carrageenan 0.005 %.The technological conditions were determined as sterilize temperature 90 ℃ and time 10 min,fermentation time 4 h,shaddock juice 10 % and sugar 9 %.In this condition the quality of complex shaddock yogurt product gave best stability.

关 键 词：柚子 酸奶 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]