凝冻酸奶生产工艺研究_食品科学与工程.rar

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摘要:本课题主要研究了制备凝冻酸奶的最佳工艺、凝冻酸奶中最佳稳定剂的类别及添加量,探讨了不同稳定剂的添加量对凝冻酸奶质构感官特性的影响,如硬度、胶粘性、内聚性等,来达到凝冻酸奶的品质要求。通过研究得出最佳配方为:全脂奶粉与水的最佳配比为1:8,蔗糖的最佳添加量为7%,CMC-Na的添加量为0.05%,单甘脂的添加量为0.05%,蔗糖酯的添加量为0.1%及凝冻酸奶最佳前期发酵工艺参数为:发酵时间8h,发酵温度42℃,接种量0.02%。通过考马斯亮蓝法检测蛋白质的含量为3.105g/100g及索氏提取法检测脂肪的含量为3.427g/100g。

关键词 凝冻酸奶;质构;凝冻;稳定剂

 

Abstract:The best process for preparing the frozen yogurt and the best category of stabilizers and the dosage added into the frozen yogurt are mainly studied. The influence of different stabilizers and its adding amounts on the textural sensory characteristics such as the hardness, adhesive and cohesion of the frozen yogurt are also discussed ,which in order to reaches the produing requirements of the frozen yogurt. The results are obtained through the study: the best ratio of whole milk and water is 1:8, the optimum adding amount of sucrose is 7%, the adding dosage of CMC-Na is 0.05%, the adding amount of monoglyceride is 0.05%and the best addition of sucrose ester is 0.1%. The best early fermentation processing parameters is also got: the fermentation time is 8h, the fermentation temperature is 42℃, the inoculation amount is 0.02%.By detecting the contents ,the amount of protein by Coomassie blue staining is 3.105ɡ/100ɡ and the amount of fat by Soxhlet extraction is 3.427ɡ/100g.

Keywords  Frozen yogurt  Texture  Freezing  Stabilizer

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