摘要
用鲜牛奶作原料,以单因素实验为基础,采用响应面分析法对酸奶稳定剂复配方案进行优化。结果表明,酸奶中蛋白质、变性淀粉、琼脂添加量是影响酸奶品质的显著因素,优化后的添加量:蛋白质5.64%,变性淀粉0%,琼脂0.6%(均为质量分数),发酵时间为4 h、20 min,发酵温度为42℃,在此稳定体系条件下,不仅提高了酸奶的蛋白质含量,而且能使酸奶保持其良好的稳定性和感官品质。
Using fresh milk as raw material,based on single factor experiment,the compound scheme of yoghurt stabilizer was optimized by response surface analysis.The results showed that protein,modified starch and Agar addition were significant factors affecting the quality of yoghurt.The optimized amount of protein was 5.64%,modified starch 0,Agar 0.6%(all mass fraction).The fermentation time was 4 h and 20 min and the fermentation temperature was 42℃.Under the condition of stable system,the protein content of yoghurt was not only in?creased,but also the yoghurt maintained its good stability and sensory quality.
作者
梁佳祺
张书文
马春丽
石静文
依胜男
郝莉雨
吴禹昊
王童
邵伯悦
亓艺洁
吕加平
LIANG Jiaqi;ZHANG Shuwen;MA Chunli;SHI Jingwen;YI Shengnan;HAO Liyu;WU Yuhao;WANG Tong;SHAO Boyue;QI Yijie;LYU Jiaping(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;Institute of Food,Northeast Agricultural University,Harbin 150030)
出处
《中国乳品工业》
CAS
北大核心
2019年第7期46-49,共4页
China Dairy Industry
关键词
酸奶
响应面
稳定剂
Yogurt
Response surface
Stabilizer
