悬浮果粒酸牛奶的配方与加工工艺研究  

Formulas and production technology of suspended fruit yoghurt

作　　者：梅芳 孙卓 李海燕 乔成亚 

机构地区：[1]光明乳业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：《中国酿造》2013年第9期47-49,共3页China Brewing

基　　金：国家科技部973计划(2010CB735705)

摘　　要：以鲜牛奶为原料,采用搅拌型工艺,通过正交试验优化工艺条件,制得悬浮果粒酸牛奶。结果表明,在0.9%明胶与0.1%果胶作为稳定剂的复配,添加1.0%浓缩乳清蛋白粉、8%的白砂糖和10%黄桃果粒组合所得产品风味最佳,成型效果最好,切面最光滑完整。The suspended fruit yoghurt was prepared in the mixing process. The optimum technological conditions were determined through orthogonal tests. The result showed that gelatin 0.9% and pectin 0.1% of the stabilizer compound, whey protein powder 1%, sucrose 8% and peach fruit 10% can make the flavor and the coagulation best, with the cut smooth and complete.

关 键 词：悬浮果粒 酸牛奶 稳定剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]