摘要
本文以生鲜牛乳为主要原料,通过添加魔芋葡甘聚糖(KGM)取代传统的稳定剂作为膳食纤维补充元,采用响应面实验设计探究KGM饮用型酸奶的最佳制备工艺。结果表明,最佳制备工艺为:菌种的添加量4%、发酵温度43℃、蔗糖添加量7.2%,KGM添加量1.7%,发酵时间7h。在此最优条件下,制备的KGM酸奶清爽细腻,风味香醇。
In order to develop a new type of functional drinkable yogurt,raw milk was used as the main raw material,and KGM was added to replace the traditional stabilizer and as a dietary fiber supplement.The response surface experimental design was used to explore the optimal preparation process of KGM drinking yogurt.The result showed that:under the premise of the addition of 4%strains,the fermentation temperature of 43℃,the addition of sucrose and KGM respectively 7.2%and 1.7%,and the fermentation time of 7h,the KGM drinkable yogurt prepared was refreshing and delicate with a mellow flavor.
作者
吴栋平
许琼
杨亚兵
韩余新
程初林
薛海波
WU Dong-ping;XU Qiong;YANG Ya-bin;HAN Yu-xin;CHENG Chu-lin;XUE Hai-bo(Jiangsu Liangfeng Food Group Co.,Ltd.,Zhangjiagang 215600)
出处
《中国奶牛》
2024年第2期36-40,共5页
China Dairy Cattle
基金
江苏省基金项目(BE2020308)。
关键词
魔芋葡苷聚糖
饮用型酸奶
发酵工艺
响应面法
Konjac glucomannan
Drinkable yogurt
Fermentation process
Response surface methodology
