苹果酱低糖风味酸奶研制及贮藏品质评价  

Preparation and Storage Quality Evaluation of Low Sugar Yogurt with Apple Sauce

作　　者：闫利萍 陈博文 王能军 李军 YAN Li-ping;CHEN Bo-wen;WANG Neng-jun;LI Jun(School of Food and Biological Engineering,Bengbu University,Bengbu,233030,Anhui)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《蚌埠学院学报》2023年第5期15-19,共5页Journal of Bengbu University

基　　金：安徽省大学生创新训练项目(S202111305079)。

摘　　要：通过单因素实验和正交实验研究了甜菊糖苷替代蔗糖量、苹果酸添加量和苹果酱添加量对酸奶的感官评分影响,同时研究了苹果酱低糖酸奶在20 d贮藏期内酸度和乳清析出率的变化特点。结果表明:苹果酱低糖酸奶最适生产配方为甜菊糖苷替代蔗糖量30%、苹果酸0.06%、苹果酱10%,43℃发酵6 h,制成酸奶感官评分最高(92分),酸度77.8°T,产品表面光滑平整,组织细腻均匀,无乳清析出;苹果酱低糖酸奶在4℃时冷藏20 d后,随着冷藏时间的延长,产品的酸度和乳清析出率均呈现增加趋势,但均低于普通酸奶。该研究结果为果酱低糖酸奶的研究和生产提供参考。It studied the effects of the amount of stevia glycosides replacing sucrose,the amount of malic acid added and the amount of apple sauce added on the sensory score of yogurt through single factor experiments and orthogonal experiments in the paper.The changes in acidity and whey release rate of apple sauce low sugar yogurt during a 20-day storage period were also studied.Results showed that the optimal formula of apple sauce low sugar yogurt was 30%stevia glycoside replaced of cane sugar,0.06% malic acid and 10% apple sauce.The yogurt was fermented at 43℃ for 6 h,with the highest sensory score(92.0 points)and acidity of 77.8°T.The product had smooth and flat surface,fine and uniform structure and no whey precipitation.Apple sauce low sugar yogurt was refrigerated at 4℃ for 20 days.With the extension of refrigeration time,the acidity and whey release rate of the product showed an increasing trend,but both were lower than ordinary yogurt.The research results will provide a reference for the research and production of apple jam low sugar yogurt.

关 键 词：甜菊糖苷 苹果酱 低糖酸奶 贮藏品质 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]