南瓜无蔗糖酸奶生产工艺研究  

Production Technology for Sucrose-free Pumpkin Yoghurt

作　　者：庞盛林[1] 景利[1] 

机构地区：[1]山西省农业科学院畜牧兽医研究所,山西太原030032

出　　处：《山西农业科学》2014年第8期913-916,共4页Journal of Shanxi Agricultural Sciences

摘　　要：以鲜牛乳、南瓜浆为主要原料,采用保加利亚乳杆菌和嗜热链球菌,进行多菌株混合发酵,探索研究生产无蔗糖凝固型南瓜酸奶新工艺。结果表明,由阿斯巴甜与安赛蜜1∶1配合而成的复合甜味剂替代蔗糖时效果最佳,适宜添加量为0.025%;南瓜浆适宜添加量为20%;食用明胶、PGA、变性淀粉等稳定剂的使用均可提高酸奶的品质,复合稳定剂的最佳配比为:PGA0.2%,变性淀粉0.2%,明胶0.25%。In present study, fresh milk and pumpkin pulp as raw material, Streptococcus thermophilus and Lactobacillus bulgaria were used in multi-strain mixed fermentation to approach new production technology for solidifying pattern sucrose-free pumpkin yo- ghurt. Results show that： It is optimum to substitute sucrose with 1 ： 1 aspartame and Ann honey compound sweetener, and the appropriate adding dosage is 0.025%; Pumpkin pulp appropriate supplement is 20%; The use of stabilizers like edible gelatin, PGA, and modified starch could improve the quality of the yoghurt, and the recommended optimal formula of composite stabilizer is PGA 0.2%, modified starch 0.2% and gelatin 0.25%.

关 键 词：南瓜 酸奶 稳定剂 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]