作　　者： ; ; ;

机构地区： 华南农业大学

出　　处： 《现代食品科技》 2010年第8期824-825,906,共3页

摘　　要： 以原料乳中脂肪含量的差异,对搅拌型酸奶的粘度、滴定酸度及pH值、感官指标、乳清析出率等指标进行检测分析,试验结果表明,原料乳中脂肪含量低于0.8%,酸奶粘度低于0.2Pa.s,且伴有乳清的析出、口感粗糙、缺乏乳香味。原料乳中脂肪含量的增加,酸奶粘度呈现上升趋势,且酸奶的品质得到较好地改善。 Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.

关 键 词： 原料乳 脂肪含量 搅拌型酸奶 粘度

领　　域： [轻工技术与工程] [轻工技术与工程]