红糖酸乳的加工工艺优化  

Application of Sweeteners in Yoghurt with Added Brown Sugar

作　　者：孙卓[1,2] 乔成亚[1,2] 王国强[2] 李海燕[1,2] 梅芳[1,2] 

机构地区：[1]光明乳业有限公司光明乳业研究院,乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,上海200436 [2]北京光明健能乳业有限公司,北京100130

出　　处：《乳业科学与技术》2014年第5期7-10,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2012BAD28B07);国家农业科技成果转化资金项目(2013GB2C000153)

摘　　要：将阿斯巴甜、三氯蔗糖分别和安赛蜜进行复配,确定较优配比,制作红糖酸乳。以红糖添加量、甜味剂复配组合以及淀粉添加量为因素进行均匀试验,以感官评定和黏度为指标进行最优组合优化。结果表明:当用红糖全部替代白砂糖时,酸乳微苦,用甜味剂部分代红糖可以改善风味。最优组合为红糖质量分数4%,淀粉质量分数6%,甜味剂组合Ⅱ即为三氯蔗糖和安赛蜜质量分数分别为0.003 5%和0.007 0%。在此工艺条件下制备的红糖酸乳甜度适中,组织状态均匀细腻,口感清爽。A mixture of aspartame, sucralose and acesulfame was used at optimal concentrations to make yoghurt with added brown sugar. Uniform design was employed to optimize brown sugar, sweetener and starch concentration based on sensory evaluation and viscosity. Complete substitution of brown sugar for white sugar resulted in a slight bitter taste, but the bitterness could be improved by partial replacement of brown sugar by sweeteners. The best quality product with a moderate sweetness, a homogenous, fine and smooth texture, and a refreshing mouthfeel was obtained when the sample contained 4% brown sugar, 6% starch, 0.003 5% sucralose, and 0.007 0% acesulfame.

关 键 词：红糖 酸乳 甜味剂 三氯蔗糖 安赛蜜 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]