低脂高纤长保质期饮用型酸奶的研究  

Study on the low-fat, high-fibre and long-shelf-life drinking yoghurt

作　　者：潘蕾 李洪亮[2,3] 张冬洁 王斌[2] 李树森[1,2] PAN Lei;LI Honglinag;ZHANG Dongjie;WANG Bin;LI Shusen(Mengniu gaoke dairy(Beijing)Co.,Ltd.,Beijing 101100,China;Inner mongolia mengniu dairy(Group)Co.,Ltd.,Inner mongolia Hohhot 011500,China)

机构地区：[1]蒙牛高科乳制品(北京)有限责任公司,北京101100 [2]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500 [3]蒙牛乳业(北京)有限责任公司,北京101100

出　　处：《食品工程》2020年第2期25-27,共3页Food Engineering

摘　　要：研制了一种低脂高纤长保质期饮用型酸奶。采用菊粉作补充膳食纤维,通过单因素试验确定其添加范围;以明胶、琼脂、果胶、淀粉等原料作为稳定剂,通过正交试验方法确定产品最佳稳定体系;采用稳定性分析仪、流变仪、质构仪等进行产品稳定体系评价。试验结果表明,当菊粉添加量5%,明胶添加量0.2%,果胶添加量0.15%,琼脂添加量0.10%,此工艺条件下,产品体系稳定性良好,可实现在5个月保质期内体系稳定,无析水。A yoghurt with low fat,high length and long shelf life was developed.Inulin was used as dietary fiber supplement and its range was determined by single factor test.Using gelatin,AGAR,pectin,starch and other raw materials as stabilizers,the optimal stability system was determined by orthogonal test.Stability analyzer,rheometer and texture meter were used to evaluate the product stability system.The results showed that under the conditions of 5%inulin,0.2%gelatin,0.15%pectin and 0.10%AGAR,the product systemwas stable,and the systemcould be stable and water-free within the shelf life of 5 months.

关 键 词：长保质期 稳定性 低脂 高纤 酸奶 

分 类 号：TS252.8[轻工技术与工程—农产品加工及贮藏工程]