包装与食品机械Issue(5)：11-14,20,5.DOI:10.3969/j.issn.1005-1295.2017.05.003
低乳糖芒果风味发酵乳制作工艺研究
Study on the Processing Technology of Low Lactose Mango Flavored Fermented Milk
摘要
Abstract
The experiment was conducted to study the formula of the low lactose mango flavored fermented milk and the stabilizing agent using raw milk and mango mud as raw materials.The results showed that the best formula of low lactose mango flavored fermented milk was as follows:white sugar was 8.0%, whey protein powder was 1.0%,mango mud was 5.0%,mango flavor was 0.04%,Lactase was 0.025%.The best stabilizer compositional formulation was as follows:hydroxypropyl distarch phosphate was 0.4%,gelatin was 0.15%,agar was 0.1%.Under the condition of the formula and the stabilizer compositional formulation,the low lactose mango flavored fermented milk can guarantee good quality products in shelf life and give the product a delicate refreshing and best taste.关键词
风味发酵乳/芒果/低乳糖/稳定剂Key words
flavored fermented milk/mango/low lactose/stabilizer分类
轻工纺织引用本文复制引用
杨洋,刘海燕,李启明,高航,王斐宇..低乳糖芒果风味发酵乳制作工艺研究[J].包装与食品机械,2017,(5):11-14,20,5.基金项目
昆明市科技计划项目(2015-2-N-01339) （2015-2-N-01339）
