食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
14期
60-63
,共4页
柚子%酸奶%稳定性
柚子%痠奶%穩定性
유자%산내%은정성
shaddock%yogurt%stability
用柚子和脱脂奶粉为主要原料研制柚子酸奶。对影响柚子酸奶稳定性的主要因素进行探讨，通过正交实验确定了柚子酸奶复合稳定剂的种类与配比为：黄原胶0.03%、CMC-Na 0.08%、卡拉胶0.005%。实验得到在杀菌为90℃/10 min、发酵时间为4 h、柚子汁添加量为10%，加糖量为9%工艺条件下，柚子酸奶稳定性最好。
用柚子和脫脂奶粉為主要原料研製柚子痠奶。對影響柚子痠奶穩定性的主要因素進行探討，通過正交實驗確定瞭柚子痠奶複閤穩定劑的種類與配比為：黃原膠0.03%、CMC-Na 0.08%、卡拉膠0.005%。實驗得到在殺菌為90℃/10 min、髮酵時間為4 h、柚子汁添加量為10%，加糖量為9%工藝條件下，柚子痠奶穩定性最好。
용유자화탈지내분위주요원료연제유자산내。대영향유자산내은정성적주요인소진행탐토，통과정교실험학정료유자산내복합은정제적충류여배비위：황원효0.03%、CMC-Na 0.08%、잡랍효0.005%。실험득도재살균위90℃/10 min、발효시간위4 h、유자즙첨가량위10%，가당량위9%공예조건하，유자산내은정성최호。
As main raw materials, the shaddock and defatted milk powder were used to make the complex shaddock yogurt. Several main factors influencing its stability were studied. The result showed that the species of compound stabilizers and their proportion were xanthan gum 0.03%, CMC-NA 0.08%and carrageenan 0.005%. The technological conditions were determined as sterilize temperature 90℃and time 10 min, fermentation time 4 h, shaddock juice 10%and sugar 9%. In this condition the quality of complex shaddock yogurt product gave best stability.
