清洁标签常温酸奶的配方优化研究
Research on Formulation Optimization of Clean Label Normal Temperature Yogurt
张建波 1吴春森2
作者信息
- 1. 扬州大学 食品科学与工程学院,江苏扬州 225127;江苏天将生物科技有限公司,江苏宿迁 223815
- 2. 扬州大学 食品科学与工程学院,江苏扬州 225127
- 折叠
摘要
以生牛乳、干热改性淀粉、海藻糖、蔗糖和柑橘纤维为主要原料研究开发一款清洁标签常温酸奶.以感官评分为指标,通过单因素和正交实验对清洁标签常温酸奶的配方进行优化.结果表明,清洁标签常温酸奶的最佳配方为生牛乳 90.3%、干热改性淀粉 1.5%、蔗糖 4%、海藻糖 4%、柑橘纤维 0.2%,在此配方下制作的常温酸奶组织良好,口感细腻爽滑,发酵乳香浓郁,标签清洁化.
Abstract
Raw milk,dry heat modified starch,trehalose,sucrose and citrus fiber were used as the main raw materials to develop a clean label normal temperature yogurt.The formula of clean label normal temperature yogurt was optimized by single factor and orthogonal experiment using sensory score as index.The results showed that the optimal formula of clean label normal temperature yogurt was raw milk 90.3%,dry heat modified starch 1.5%,sucrose 4%,trehalose 4%and citrus fiber 0.2%.The normal temperature yogurt prepared under this formula had good organization,delicate and smooth taste,strong fermented frankincense and clean label.
关键词
清洁标签/常温酸奶/干热改性淀粉/海藻糖/柑橘纤维Key words
clean label/normal temperature yogurt/dry heat modified starch/trehalose/citrus fiber引用本文复制引用
出版年
2024
NETL
NSTL
万方数据