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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (9): 203-207.doi: 10.11924/j.issn.1000-6850.2012-2599

• 食品 营养 检测 安全 • 上一篇    下一篇

梨渣可溶性膳食纤维酸奶的研制

孙晶 王奇 郑允勋   

  • 收稿日期:2012-07-25 修回日期:2012-09-17 出版日期:2013-03-25 发布日期:2013-03-25

Studies on Yogurt Containing Soluble Dietary Fiber from Pear Residue

  • Received:2012-07-25 Revised:2012-09-17 Online:2013-03-25 Published:2013-03-25

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摘要： 为了获得梨渣可溶性膳食纤维酸奶的生产工艺及配方，以梨渣为原料提取可溶性膳食纤维，与原料乳、全脂奶粉和白砂糖等复配后经发酵制成酸奶，通过正交试验得出最佳配方，同时研究发酵温度和发酵时间对梨渣膳食纤维酸奶品质的影响。结果表明：当添加6%可溶性膳食纤维、6%白砂糖、接种量为3%时，梨渣可溶性膳食纤维酸奶色泽及组织状态较好，口感最佳；酸奶的发酵条件为发酵温度为41℃，发酵时间为3 h，此时酸奶凝固状态、口感及风味均较好。

关键词: 土地产权, 土地产权

Abstract: The aim was to obtain the manufacturing process and formula of yogurt containing soluble dietary fiber from pear residue. The yogurt was made by soluble dietary fiber from pear residue, blended with milk, whole milk powder and Sucrose. The orthogonal test was used to optimize the formula. Effects of fermentation temperature and fermentation time on yogurt quality were also studied. The results showed that, when added with 6% SDF, 6% Sucrose and 3% inoculums, and fermented at temperature 41℃, time 3 h, good flavor and tastes would be observed.