文章摘要
罗璠,杨丽雪,魏婕,李键.不同原料乳对发酵酸奶品质的影响[J].西南民族大学自然科学版,2018,44(1):14-18
不同原料乳对发酵酸奶品质的影响
Effect of different raw milk on the quality of ferment yogurt
投稿时间:2017-10-19  修订日期:2017-11-26
中文关键词: 原料乳  酸奶  质构  感官评价
英文关键词: raw  milk, yogurt, texture, sensory  evaluation
基金项目:四川省应用基础项目(2014JY0080),中央高校基本科研业务费专项资金资助(2016NZYQN39)
作者单位E-mail
罗璠 西南民族大学 生命科学与技术学院 luofany77@163.com 
杨丽雪 西南民族大学 青藏高原研究院  
魏婕 西南民族大学 生命科学与技术学院  
李键 西南民族大学 生命科学与技术学院 lijian@swun.cn 
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中文摘要:
      旨在探讨不同原料乳(全脂乳,脱脂乳,全脂复原乳)对发酵酸奶品质的影响。实验选择三种不同的未经均质的原料乳,通过对比不同发酵酸奶的pH值、酸度、持水性、质构以及感官特性,判断不同原乳对酸奶品质的影响。实验结果表明,采用全脂乳制备的酸奶,物理性质最佳,其硬度(74.37g),稠度(7011.97g˙s),黏聚性(-33.27g),酸度最高达102.6oT。而感官评价结果以脱脂乳的得分最高,复原乳在各个方面的性质均最差。
英文摘要:
      The purpose of this study was to investigate the effects of different raw milk (whole milk, skim milk, whole milk recovery milk) on the quality of fermented yogurt. The effects of 3 raw milks on the quality of yogurt were evaluated by comparing the pH value, acidity, water holding capacity, texture and sensory characteristics of different fermented yoghurt. The result showed that the texture of whole-fat yogurt is best: Firmness was 74.37g, Consistency was 7011.97g˙s, Cohesiveness was -33.27g and acidity was 102.6°T. But the yogurt made from skimmed milk was gotten the highest sensory evaluation score and all of the nature of yogurt from reconstituted milk was the worst.
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