| 发酵型苹果醋酸奶乳饮料的开发 |
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| 引用本文： | 陈黄曌,常路路.发酵型苹果醋酸奶乳饮料的开发[J].郑州牧业工程高等专科学校学报,2014(1):12-15. |
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| 作者姓名： | 陈黄曌 常路路 |
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| 作者单位： | [1]河南牧业经济学院生物工程系,河南郑州450011 [2]河南省淼雨饮品股份有限公司技术中心,河南焦作454150 |
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| 摘 要： | 以发酵酸奶和发酵苹果原醋等为主要原料,研究其配方成分的含量对苹果醋酸奶乳饮料的口感、风味以及稳定性的影响。通过单因素和正交试验获得苹果醋酸奶乳饮料的最佳配方为发酵酸奶35%、白砂糖6%、苹果原醋3%、羧甲基纤维素钠(CMC)0.18%、果胶0.1%、黄原胶0.06%、蔗糖脂肪酸酯(SE-15)0.02%、柠檬酸0.05%、柠檬酸钠0.05%。通过发酵酸奶,配制稳定剂溶解液和酸液,再混料、均质和灭菌,所开发的苹果醋奶营养丰富,酸甜可口,口感细腻,风味独特,兼具酸奶和苹果原醋的香气和营养价值。
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| 关 键 词： | 发酵 苹果醋酸奶 配方 开发 |
Development of fermented apple vinegar-yogurt beverage |
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| CHEN Huang-zhao,CHANG Lu-lu.Development of fermented apple vinegar-yogurt beverage[J].Journal of Zhengzhou College of Animal Husbandry Engineering,2014(1):12-15. |
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| Authors: | CHEN Huang-zhao CHANG Lu-lu |
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| Institution: | 1. Henan University of Animal Husbandry and Economy,Zhengzhou Henan 450011 ,China; 2. Technology Center of Henan Miaoyu beverage incorporated company,Jiaozuo Henan 454150,China) |
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| Abstract: | Defatted yogurt and apple vinegar were used as the major materials to prepare the apple vinegar--yogurt bev- erage. The effects of ingredients on the taste, flavor and stability of vinegar--yogurt beverage were explored through single factor and orthogonal experiments. The optimal formula of vinegar--yogurt beverage were composed of 35 % yogurt, 6 % sugar, 3 % apple vinegar, 0. 18 % CMC,0. 1% pectin, 0.06% xanthan gum,0.02 % Sucrose fatty acid ester（SE - 15）, 0.05 % citric acid and 0.05 % sodium citrate, respectively. The developed vinegar-- yogurt beverage was characteristics of rich nutrients, sweet and sour, delicious taste, unique flavor and nutritional value of yogurt and apple vinegar. |
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| Keywords: | ferment vinegar-yogurt beverage formulation development |
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