不同灭菌方式下的原料乳对自制酸奶品质的影响  

Influence of Raw Milk on Homemade Yogurt Quality Based on Different Sterilization Methods

作　　者：余松筠[1] 汪师帅[1] YU Song-yun;WANG Shi-shuai(School of Food Technology,Wuhan Business University,Wuhan 430056,Hubei,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《江苏调味副食品》2024年第1期22-25,共4页Jiangsu Condiment and Subsidiary Food

基　　金：2021年湖北省教育厅科学研究计划指导性项目“不同灭菌方式下的原料乳对自制酸奶品质影响研究”(B2021274)。

摘　　要：自制酸奶具有制作方法简单、无添加剂等优势,但消费者对于自制酸奶原料乳的选择仍处于茫然阶段。结合感官评价和质构分析探讨不同灭菌方式下的原料乳对自制酸奶感官品质、质构特征的影响,发现以超高温灭菌乳为原料制得酸奶的感官品质优于巴氏杀菌乳所制得的酸奶。Homemade yogurt has the advantages of simple production method and no additives,but consumers are still at a loss for the choice of homemade yogurt raw milk.Combined with sensory evaluation and texture analysis,this article explores the influence of raw milk under different sterilization methods on the sensory quality and texture characteristics of homemade yogurt,so as to obtain that the sensory quality of yogurt made from UHT milk is better than pasteurized milk.

关 键 词：灭菌方式 原料乳 酸奶 品质影响 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]