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投稿时间：2018-09-03
投稿时间：2018-09-03
中文摘要: 以鲜牛乳，葡萄糖为主要原料，以乳酸菌为发酵剂在单因素试验条件下进行Maillard风味酸奶研制，进行酸奶色泽、滴定酸度测定和酸奶品尝评价选取适宜工艺方案，进行配方优选研究。结果表明，适宜褐变条件为添加8%葡萄糖，在98℃条件下加热120 min。选用果胶作为稳定剂，添加量0.1%，选用菠萝果酱作为风味物质，添加量15%，开发Maillard风味酸奶口味和品质较好。
Abstract:The Maillard flavored yoghurt was made taking fresh milk and glucose as the main raw materials and lactic acid bacteria as the starter.The single-factor experiment was conducted in different conditions.The suitable processing condition was selected through yoghurt color，titration acidity and yoghurt taste evaluation.The results showed that the suitable browning condition was addition of 8%glucose，heat treatment at 98℃ for 120 min，and subsequent addition of 0.1%pectin and 15%pineapple jam.Under these conditions，Maillard flavored yoghurt has good taste and quality.
keywords: yoghurt glucose pectin jam Maillard reaction browning process
文章编号：201905015 中图分类号： 文献标志码：
基金项目:国家自然科学基金资助项目（31501513）
| Author Name | Affiliation |
| FAN Chen，JIANG Shu-juan，XU Qing-qing，QIAN Fang，TUO Yan-feng，MU Guang-qing | College of Food Science，Dalian Polytechnic University，Dalian 116034，Liaoning，China |
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