摘要
在固定蔗糖含量8%条件下采用U12(12×63)均匀设计并通过感官评价方法对低脂高蛋白搅拌型酸乳的配方进行优化,优化的结果显示:低脂高蛋白搅拌型酸乳最佳配方为部分脱脂乳含量58.2%、浓缩乳清蛋白添加量0.67%、牛奶浓缩蛋白添加量1.29%、复合稳定剂添加量0.36%、蔗糖8%,此时能得到较好的产品品质。产品的最终理化指标为脂肪0.6%、蛋白3.6%。
On the condition of fixed sugar content 8%,the U12（12×6^3） uniform design and sensory estimation method was used to optimize the ingredient of low-fat and high-protein stirred yoghurt,the result indicates that the proper ingredient of low-fat and high-protein stirred yoghurt is part skim milk 58.2%,whey protein concentrate 0.67%,milk protein concentrate 1.29%,compound stabilizer 0.36%,sugar 8% and then good product quality can get.The finally product fat and protein index is 0.6%,3.6% respectively.
出处
《食品科技》
CAS
北大核心
2010年第8期101-103,114,共4页
Food Science and Technology
