黑蒜黑洋葱低脂低乳糖酸奶的研制  

Study on Process of Yogurt with the Black Garlic and the Black Onion

作　　者：孙月娥[1] 王卫东[1] 丁晓茂 

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221111

出　　处：《食品研究与开发》2016年第22期68-74,共7页Food Research and Development

基　　金：国家自然科学基金项目(31301535);徐州市科技计划(KC14NO069);江苏省高校青蓝工程资助;江苏省食品资源开发与质量安全重点建设实验室开放课题(SPKF201403)

摘　　要：采用单因素试验和正交试验对黑蒜黑洋葱低脂低乳糖酸奶的生产工艺进行研究。结果表明,乳糖酶水解的最佳工艺参数为:乳糖酶添加量2 000 NLU/L、酶解温度40℃、酶解时间3 h。添加脂肪替代率75%的乳清蛋白粉后酸奶品质得到提高。黑蒜粉、黑洋葱粉、桑葚汁、葡萄汁的最佳添加量分别为0.8%、0.8%、6%、15%。在此条件下生产的黑蒜黑洋葱低脂低乳糖酸奶的酸度83°T,感官评分87分。酸奶抗氧化能力和贮藏性能试验表明,在低脂低乳糖酸奶中添加黑色系列食品辅料后酸奶的品质均比对照酸奶要好。The production technology of black garlic black onion health yoghurt was investigated through the single factor test and the orthogonal test. Results showed the optimum parameter of lactase hydrolysis were：lactase amount 2 000 NLU/L,enzymatic hydrolysis temperature 40 ℃,enzymatic hydrolysis time 3 h.The quality of yogurt had been improved after adding whey protein powder with the fat replacement rate 75 %. The optimum amount of black garlic powder,black onion powder,mulberry juice,grape juice were 0.8 %,0.8 %,6 %,15 %,respectively. Under the optimum parameters,good quality of the black garlic-black onion yoghurt could obtained with acidity 83 °T,sensory score 87. Furthermore,it was found that the antioxidant capacity and storage capacity of low fat and low lactose yoghurt with supplementary material were better than those of the control group.

关 键 词：黑蒜 黑洋葱 低脂低乳糖 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]