长货架期酸奶稳定剂优化研究  

Study on optimization of long shelf life yogurt stabilizer

作　　者：李洪亮[1] 吴秀英[1] 杨岚[1] 薛建斌[1] 武春雨[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司研发中心,呼和浩特011500

出　　处：《中国乳品工业》2015年第9期57-60,共4页China Dairy Industry

基　　金：2013年呼市科技计划重大专项(2013-重-工-15)

摘　　要：为优化常温酸奶稳定剂，研究出体系均匀、无蛋白质变性且稳定的长货架期酸奶，将不同单体稳定剂加入原乳进行发酵，进行稳定剂的筛选及添加比例的确定。结果表明，在原乳中添加0．7％～0．8％变性淀粉、0．3％～0．35％明胶、0．085％～0．1％结冷胶、0．09％～0．12％5X乙酰酒石酸单双甘油酯和0．35％～0．45％海藻酸钠作为稳定剂，能够提高发酵乳的口感及质量，并为消费者所接受。The purpose of this paper is to optimize the stabilizer in normal temperature yogurt and study out the even-textured, no protein denaturation and long shelf life yogurt. The methodology in this paper is to put different monomer stabilizers into milk, ferment, screen the stabilizers and confirm the scale of additive amount. The results show that the yogurt includes 0.7% -0.8% denaturated starch, 0.3% - 0.35% glutin, 0.085% -0.1% gellan gum, 0.09% - 0.12% DATEM and 0.35% - 0.45% algin which can get better mouth feel and quality.

关 键 词：常温酸奶 稳定剂 筛选 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]