| 珍珠酸奶的研制 |
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| 引用本文： | 雷晓凌,杨萍,吴红棉,章超桦.珍珠酸奶的研制[J].广东海洋大学学报,1996(2). |
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| 作者姓名： | 雷晓凌 杨萍 吴红棉 章超桦 |
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| 作者单位： | 湛江水产学院食品与制冷工程系 |
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| 摘 要： | 以奶粉、珍珠水解液等为原料．经溶解、配料、调合、过滤、均质、杀菌等工序后制成珍珠酸奶。不同稳定剂、酸味料及络合剂的选择试验结果表明：ＣＭＣ与ＰＧＡ联合使用效果良好，最佳用量分别为０．２８％与０．０８％；酸味料和络合剂分别以乳酸和三聚磷酸钠为佳。产品常温放置半年没有明显沉淀，口感厚实圆润，酸甜适口。
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| 关 键 词： | 珍珠酸奶，稳定剂，酸味料，络合剂 |
DEVELOPMENT OF PEARL YOGHUT |
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| Lei Xiaoling,YangPing,Wu Hongmian,Zhang Chaohua.DEVELOPMENT OF PEARL YOGHUT[J].Journal of Zhanjiang Ocean University,1996(2). |
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| Authors: | Lei Xiaoling YangPing Wu Hongmian Zhang Chaohua |
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| Abstract: | Pearl yoghurt is prepared with the materials of milk powder,hydrolysate of pearl andsoon,in the process of dissoloing, mixing, blending, filtering, homogeniging and steriliging,chosen experiment on different stabilizer, acidifier and complex is carried on. The result showsthat CMC and PGA together has good effect;the optimum amount of them is 0. 28 percent and 0.08 percent respectively; the best caidifier is lactic acid and, the best complex is tripolyphosphatesodium. With half of year in normal temperature, the product does not appear sediment.It tastesthick and smooth, sweet and sour satisfactorily. |
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| Keywords: | Pearl yoghurt Stabiliser Acidifier Complex |
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