阿克苏民间酸奶的品质分析  

Quality Analysis of Aksu Folk Yogurt

作　　者：王欢 古力米热·于散 邢一凡 王辉 WANG Huan;Gulimire Yusan;XING Yifan;WANG Hui(Alar Xinnong Dairy Co.,Ltd.,Alar,Xinjiang 843300,China;College of Food Science and Engineering,Tarim University,Alar,Xinjiang 843300,China)

机构地区：[1]阿拉尔新农乳业有限责任公司,新疆阿拉尔843300 [2]塔里木大学食品科学与工程学院,新疆阿拉尔843300

出　　处：《农产品加工》2024年第17期17-20,24,共5页Farm Products Processing

基　　金：兵团财政科技计划项目(2022BB001)。

摘　　要：以阿克苏民间酸奶可溶性固形物、总糖、蛋白质等理化指标对比市场酸奶,分析阿克苏民间酸奶的特性和稳定性。结果表明,阿克苏民间酸奶与市场酸奶对比,可溶性固形物含量参差不齐,总糖低3%~4%,总酸高2%,酸度高10~50°,蛋白质含量高1%,黏度低3000~5000 mPa·s。阿克苏民间酸奶的感官评价和理化指标参差不齐,而且市场酸奶品质不稳定。结果表明,阿克苏酸奶品质虽然不稳定,但是其高酸低糖和高蛋白的特征,体现了传统民间酸奶的优势。In this study,soluble solids,total sugar,protein and other physical and chemical indicators of Aksu folk yogurt were compared with market yogurt to analyze the characteristics and stability of Aksu folk yogurt.The results showed that compared with the market yogurt,the soluble solids content of Aksu folk yogurt was uneven,the total sugar was 3%~4%lower,the total acid was 2%higher,the acidity was 10~50 degrees higher,the protein content was 1%higher,and the viscosity was 3000~5000 mPa·s lower.The sensory evaluation and physicochemical indexes of Aksu folk yogurt were uneven,while the quality of market yogurt was unstable.The results showed that the quality of Aksu yoghurt was unstable,but it had high acid,low sugar and high protein,which reflected the advantages of traditional folk yoghurt.

关 键 词：三华李 木瓜 复合果酒 发酵工艺 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]