一款低糖玫瑰风味凝固型酸乳加工工艺的探究  

Research on the Processing Technology of a Low Sugar Rose Flavored Solidified Yogurt

作　　者：杨虹[1] 陈虹羽 YANG Hong;CHEN Hongyu(Yangjiang Vocational and Technical College,Yangjiang,Guangdong 529566,China)

机构地区：[1]阳江职业技术学院,广东阳江529566

出　　处：《农产品加工》2023年第19期24-28,共5页Farm Products Processing

基　　金：2022年度阳江职业技术学院春季校级教育教学质量与教学改革工程立项课题(CXCY2021010);全国食品产业职业教育教学指导委员会2022年度教育教学改革与研究课题(SHK2022114)。

摘　　要：以玫瑰干花浸提液和全脂牛乳粉为主要原料,采用单因素试验和正交试验设计,以感官评价为依据,选择发酵时间、甜味剂(白砂糖与赤藓糖醇混合物)添加量、羧甲基纤维素钠(以下称为CMC)添加量3个因素为探究对象,确定低糖玫瑰干花凝固型酸乳最佳工艺配方。结果表明,该酸奶的最佳配方各组分添加量为玫瑰干花浸提液74%,发酵剂0.45%,奶粉16.4%,纤维素酶0.5%,白砂糖5.5+0.5%、赤藓糖醇0.6%,CMC 0.10%。在此条件下制得的酸乳色泽均匀、组织状态细腻、无气泡、无乳清析出,酸甜适口,具有天然玫瑰花香和乳香味。Using rose dried flower extract and whole milk powder as the main raw materials,single factor and orthogonal experimental designs were used.Based on sensory evaluation,fermentation time,sweetener(mixture of white sugar and erythritol)addition amount,and carboxymethyl cellulose sodium(hereinafter referred to as CMC)addition amount were selected as the research objects to determine the optimal process formula for low sugar rose dried flower solidified yogurt.The results showed that the optimal formula for this yogurt was 74%rose dried flower extract,0.45%starter inoculation,16.4%milk powder,0.5%cellulase,5.5+0.5%white sugar,0.6%erythritol,and 0.10%CMC.The yogurt prepared under these conditions had uniform color,delicate tissue state,no bubbles,no whey precipitation,and was sweet and sour.It had a natural rose fragrance and milk aroma.

关 键 词：酸乳 低糖 玫瑰干花 模糊数学法 加工工艺 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]