一种无糖酸奶块的工艺配方设计与优化
Design and Optimization of a Sugar-free Yogurt Block Process Recipe
吴栋平 1许琼 1韩余新 1朱玉英 1程初林 1薛海波1
作者信息
- 1. 江苏梁丰食品集团有限公司,张家港 215600
- 折叠
摘要
本试验探索在酸奶基料中添加菊粉和麦芽糖醇作为甜味剂替代传统蔗糖,添加魔芋葡苷聚糖赋予产品良好的质构特性,生产一种无糖且富含膳食纤维的酸奶块产品.通过响应面进行工艺优化,最佳的工艺参数为:麦芽糊精的添加量2%,麦芽糖醇的添加量16%,KGM的添加量0.2%,菊粉的添加量5%.该配方生产的产品,外形酥脆可口,健康营养,稳定性好,具有一定的市场价值,进一步丰富了乳制品的应用与推广.
Abstract
Inulin and maltitol were added to the yogurt as sweeteners to replace traditional sucrose and KGM was added to improve the product texture properties better.In addition,inulin and konjac glucuron could also provide dietary fiber nutritional supplements to the product.Process optimization was carried out through response surface.The optimal process parameters were:maltodextrin addition amount 2%,maltitol addition amount 16%,KGM addition amount 0.2%,inulin addition amount 5%.The product produced by this formula were crispy and delicious in appearance,healthy and nutritious in function,and has good stability.It can further enrich the application and promotion of dairy products with the certain market value.
关键词
无糖/酸奶块/配方/响应面Key words
Sugar-free/Yogurt cubes/Recipe/Response surface引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据