| 一种低脂低糖酸奶的研制 |
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| 引用本文： | 徐致远,吴艳,蔡文白.一种低脂低糖酸奶的研制[J].乳业科学与技术,2009,32(1). |
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| 作者姓名： | 徐致远 吴艳 蔡文白 |
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| 作者单位： | 1. 光明乳业股份有限公司技术中心,上海,200072
2. 光明乳业股份有限公司技术中心,上海,200072;上海交通大学农业与生物学院 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，国家科技支撑计划 |
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| 摘 要： | 主要研制了一种低糖低脂酸奶,以粘度和感官鉴定评价为指标,研究了不同增稠剂组合对低糖低脂酸奶的品质的影响,比较阿斯巴甜取代不同量白砂糖对口感的影响及胶连性乳清蛋白在模拟脂肪口感的作用,从而确定一种高品质低糖低脂酸奶的最佳配方.
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| 关 键 词： | 低脂 低糖 酸奶 感官品质 粘度 |
The Development and Production of a Low-fat and Low-sugar Yogurt |
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| Xu Zhiyuan,Wu Yah,Cai Wenbai.The Development and Production of a Low-fat and Low-sugar Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2009,32(1). |
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| Authors: | Xu Zhiyuan Wu Yah Cai Wenbai |
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| Institution: | Xu Zhiyuan~1 Wu Yan~2 Cai Wenbai~2 1 Technology Center,Bright Dairy& Food Co.,Ltd,Shanghai 200072,P.R.China,2 School of Agriculture , Biology,Shanghai Jiaotong University |
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| Abstract: | A low-fat and low-sugar yogurt was investigated.Take viscosity and sensory evaluate as in- dex,investigated effects of different kinds of colloid on yogurt quality,compared the taste of aspar- tame instead of sugar and researched the effects of whey protein on simulating the texture of fat.Got the best formula of this low-fat and low-sugar yogurt. |
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| Keywords: | low-fat low-sugar yogurt sensory viscosity |
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