稳定剂对果味酸羊奶稳定性影响的研究  

Study the Effect of Stabilizers on Stability of Fruity Goat Yogurt

作　　者：田玉秀 张小利 陈姝璇 乌江雨 TIAN Yuxiu;ZHANG Xiaoli;CHEN Shuxuan;WU Jiangyu(Qingyang Weihe Dairy Products Co.,Ltd./Qingyang Key Laboratory of Goat Milk Biotechnology,Qingyang Gansu 745700)

机构地区：[1]庆阳伟赫乳制品有限公司/庆阳市羊乳生物技术重点实验室,甘肃庆阳745700

出　　处：《中国乳业》2024年第9期80-84,共5页China Dairy

基　　金：环县科技计划资助项目(HRK 2023-01)。

摘　　要：[目的]以生羊奶为主要原料,通过添加白砂糖、稳定剂等,经巴氏杀菌热处理制备果味酸羊奶,对果味酸羊奶稳定性进行研究。[方法]通过单因素试验和正交试验优化稳定剂添加量,分析果味酸羊奶的感官、黏度、沉淀量等,探究稳定剂对果味酸羊奶稳定性的影响。[结果]稳定剂乙酰化二淀粉磷酸酯、琼脂、果胶单体对巴氏杀菌热处理果味酸羊奶稳定性有影响,尤其乙酰化二淀粉磷酸酯影响最大。[结论]对3种稳定剂复配后,果味酸羊奶稳定性明显改善,结合果味酸羊奶的感官、黏度、沉淀量等分析,筛选出稳定剂的最优复配组合,即乙酰化二淀粉磷酸酯含量12 g/kg、琼脂含量1.2 g/kg、果胶含量0.75 g/kg。[Objective]The experiment took raw goat milk as the main raw material,sugar and stabilizers were added,and the fruity goat yogurt was prepared by pasteurization,the stability of fruity goat yogurt was studied.[Method]The amounts of stabilizers were optimized by single factor experiment and orthogonal experiments,by analyzing the sensory,viscosity and precipitation of fruity goat yogurt,the influence of stabilizer on the stability of fruity goat yogurt was explored.[Result]The results showed that the stability of fruity sour goat milk was affected by the acetylation of distarch phosphate,AGAR and pectin by stabilizer,especially the acetylation of distarch phosphate.[Conclusion]The results showed that the stabilizers of acetylated distarch phosphate,agar and pectin monomer affected the stability of the pasteurized fruity goat yogurt,especially the acetylated distarch phosphate.After the combination of the three stabilizers,the stability of fruity goat yogurt was obviously improved.Based on the sensory,viscosity and precipitation analysis of fruity goat yogurt,the optimal combination of stabilizers was selected,the content of acetylated distarch phosphate was 12 g/kg,the content of agar was 1.2 g/kg and the content of pectin was 0.75 g/kg.

关 键 词：果味酸羊奶 稳定剂 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]