菊粉对低糖低脂酸奶品质的影响  

Effect of inulin on the quality of low sugar low fat yogurt

作　　者：李雨露[1] 刘丽萍[1] 佟丽媛[2] 孙建华[1] 宋立[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121000 [2]渤海大学数理学院,辽宁锦州121000

出　　处：《食品与发酵工业》2015年第12期131-134,共4页Food and Fermentation Industries

摘　　要：菊粉是一类天然果聚糖的混合物,具有膳食纤维和益生元的双重功效。实验以脱脂奶粉为原料,以木糖醇为甜味剂,通过添加不同量的菊粉加工凝固型酸奶,研究菊粉的添加量对酸奶发酵的速度、产酸量及产品的持水性、质构和感官品质的影响。结果表明,随着菊粉添加量的增加,各项指标都有明显改善,添加的质量分数为2%-4%时,产品的品质最好。因此最终确定低糖低脂酸奶加工的工艺参数为：木糖醇7%、发酵剂菌粉1g/L、发酵时间4-4.5h、菊粉添加的质量分数为2%-4%。Inulin is one type of natural fructan mixture with double functions of dietary fiber and prebiotics. The solidification yoghurt of adding different amount of inulin was produced with skimmed milk powder as raw material and xylitol as sweetener,to explore the effect of adding amount of inulin on fermentation speed,produce acid number,water holding capacity,texture and sensory quality of yogurt. The result show that with the increase of the amount of inulin,the indicators have improved significantly,the quality of products was the best at adding amount of 2%- 4%.Therefore,the process parameters of the low sugar low-fat yogurt was determined： xylitol 7%,starter cultures1 g / l,fermentation time 4- 4. 5 h,inulin 2%- 4%.

关 键 词：酸奶 菊粉 质构 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]