Goat milk has high nutritional value,but due to the poor curdling ability,the processed goat yogurt is prone to whey separation and poor quality.To improve the curd properties of goat milk,improve the flavor and quality of goat yogurt and enhance its nutritional value and functional characteristics,the effects of thermal ultrasound treatment on the physicochemical indicators,flavor substances,texture indicators,antioxidant capacity and sensory characteristics,etc.of goat yogurt were studied in this paper.The results showed that thermal ultrasound treatment can improve the water holding capacity,hardness,adhesion,and antioxidant capacity of sheep yogurt during storage,and promote the production and release of flavor substances,the DPPH·scavenging ability of the 600 W/30 min treatment group was significantly higher than that of the untreated group at 1 d.Taking all the factors into consideration,high quality goat yogurt can be produced by using 600 W/20 min and 500 W/30 min thermal ultrasound treatment.
维普
万方数据
