作　　者： ; ; ; ;

机构地区： 华南理工大学

出　　处： 《江西食品工业》 2005年第1期28-30,共3页

摘　　要： 本文主要研究开发新型酸奶—椰果酸奶。通过对椰果酸奶生产过程中影响酸奶品质的各个因素,包括菌种的选用、物料配比、加糖量、果肉添加量、搅拌和均质的研究,应用模糊数学和加权平均法从口感、组织状态、凝乳状态和香味等方面评价酸奶的感观质量,从而确定椰果酸奶的最佳配方和生产工艺。结果表明,制作椰果酸奶时,料液比为1∶7～1∶9,添加7%的白糖,10%的椰果;杀菌前选择合适的温度和压力对原料乳进行均质,边搅拌边杀菌。 Nata de Coco Yoghourt was studied in this paper. The study on starter, ingredients, the quantity of sugar and Nata de Coco, stirring and homogenization were performed. The sensory quality of the final product, including mouthfeel, texture, curd state and flavor, were evaluated by fuzzy maths and weighted average methods. The result indicates that the best formula of Nata de Coco Yoghourt are as follows: the proportion of milk powder and water is 1:7~1:9, the quantity of sugar and Coco pulp are 7% and 10%, respectively; choosing appropriate temperature and pressure to homogenize milk before sterilization, stirring during sterilization.

关 键 词： 酸奶生产 果酸 均质 加糖量 杀菌 最佳配方 感观质量 影响 因素 白糖

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]