乳业科学与技术
乳業科學與技術
유업과학여기술
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
2012年
4期
25-28
,共4页
希腊式酸奶%乳清蛋白%酪蛋白酸钠
希臘式痠奶%乳清蛋白%酪蛋白痠鈉
희석식산내%유청단백%락단백산납
Greek yogurt%whey protein%sodium caseinate
研制希腊式酸奶,确定希腊式酸奶的最佳配方为鲜牛奶40%、白砂糖8%、脱脂奶粉:WPC为80:20、酪蛋白酸钠2‰、菌种为YO-MIXTM495;同时确定了制作希腊式酸奶的最佳水合条件为50℃、60min,发酵终点pH值控制在4.65。
研製希臘式痠奶,確定希臘式痠奶的最佳配方為鮮牛奶40%、白砂糖8%、脫脂奶粉:WPC為80:20、酪蛋白痠鈉2‰、菌種為YO-MIXTM495;同時確定瞭製作希臘式痠奶的最佳水閤條件為50℃、60min,髮酵終點pH值控製在4.65。
연제희석식산내,학정희석식산내적최가배방위선우내40%、백사당8%、탈지내분:WPC위80:20、락단백산납2‰、균충위YO-MIXTM495;동시학정료제작희석식산내적최가수합조건위50℃、60min,발효종점pH치공제재4.65。
The purpose of this study was to optimize the preparation of Greek yoghurt.It was found that the optimal fermentation substrate was composed of 40% fresh milk,8% sucrose,skim milk powder and WPC at a ratio of 80:20,and 2‰ sodium caseinate and fermented with YO-MIXTM.Meanwhile,the optimal hydration conditions were determined as 50℃,60 min,and fermentation end pH 4.65.