无籽刺梨酸奶含片工艺研究  

Processing technology of rosa sterilis yoghourt buccal tablets

作　　者：严晓月[1,2] 刘星[2] 李永福[2] 陈琴芳[2] 钟耀广[1] 王正武[2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海交通大学农业与生物学院食品科学与工程系,上海200240

出　　处：《食品与机械》2015年第1期226-230,共5页Food and Machinery

基　　金：国家自然科学基金(编号:21276154;31171642)

摘　　要：为丰富市面酸奶片的种类和提高其营养价值,以无籽刺梨、丝胶肽、脱脂乳为原料研究酸奶含片的原料配比与制备工艺条件。结果表明:当无籽刺梨与脱脂乳粉共发酵4h,且无籽刺梨粉末、木糖醇、脱脂乳粉的质量配比为2∶5∶10,硬脂酸镁添加量为2%时,所得酸奶片富含酸奶香和无籽刺梨果香,营养丰富、酸甜适宜,且各项指标都能达到国标要求。Rosa sterilis,sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions,which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value.The results showed that the optimal co-fermentation time was4 hours,the best ratio of Rosa sterilis,xylitol and dried skim milk 2∶5∶10and the content of magnesium stearate 2%.The yoghourt buccal tablets were nutritive and suitable sour and sweet,rich in yogurt flavor and the fruital of Rosa sterilis,whose nutritional and hygienic indexes could meet the national standard requirements.

关 键 词：无籽刺梨 酸奶 含片 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]