学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
研究了以奶粉和柳橙果肉为原料，并以高倍甜味剂替代大部分蔗糖来生产凝固型酸奶的最佳配方及工艺。通过感官测评确定甜味剂的最佳配方：蔗糖2％，安赛蜜0．015％，三氯蔗糖0．005％；通过正交实验确定奶粉、稳定剂、果肉的用量，并对发酵工艺进行优化，最终获得风味突出、质感细腻的酸奶。[著者文摘]
文章出处:
《中国食品添加剂》-2008年1期 -125-128页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2008）01-0125-04
[参考文献]
Preparation of the solidified low-sugar orange yoghurt
LIANG Ying, CUI Bing-qun, HUANG Jian-rong （Guangdong Food Industry Institute ＆ Guangdong Provincial Public Laboratory of Food Industry, Guangzhou 510308）
Abstract:
The best formulation and technique of the low-sugar yoghurt with milk power and orange was studied. The best compound sweeteners which instead of sucrose only were： sucrose 2%, Ace-K 0. 015%, sucralose 0. 005%. The optimal usages of the milk power, stabilizer, orange were determined by the orthogonal experiment. Also, the technique of ferment was optimized. Finally, the yoghurt with outstanding flavor and exquisite texture was obtained.[著者文摘]
Key words:
low-sugar; compound sweetener; sensory test; technique
收稿日期: 2007-10-10
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