中国乳业Issue(5)：100-106,7.DOI:10.12377/1671-4393.25.05.16
冻干酸奶块的工艺优化及品质分析
Optimization of Freeze-dried Yogurt Block Processing and Quality Analysis
摘要
Abstract
[Objective]Based on yogurt,optimized the vacuum freeze-drying process and screened different types of pectin and starch,and made a freeze-dried yogurt block with excellent quality and sensory.[Method]Vacuum freeze-drying technology was adopted.Taking the appearance and sensory evaluation results of freeze-dried yogurt blocks as reference standards.By optimizing the freeze-drying process and comparing the effects of adding different types of pectin and starch on freeze-dried yogurt blocks,the optimal production process was determined.[Result]High-quality freeze-dried yogurt blocks could be produced by using smaller heating intervals and lower terminal temperatures.The types of pectin and starch also had a significant impact on the product.Under the optimal production conditions in this study,the protein content of the freeze-dried yogurt blocks produced was 15.5 g/100 g,the fat content wass 11.4 g/100 g,the moisture content was 1.4 g/100 g,and the viable count of lactic acid bacteria was 8×108 CFU/g.[Conclusion]This study developed a freeze-dried yogurt block with excellent sensory quality,providing a reference for the process optimization and industrial production of freeze-dried yogurt blocks.关键词
冻干酸奶块/冷冻干燥/果胶/淀粉Key words
freeze-dried yogurt block/freeze drying/pectin/starch引用本文复制引用
杨迎春,王晓蕊,李梦,夏雪,陈维维,尤宏,罗晓红..冻干酸奶块的工艺优化及品质分析[J].中国乳业,2025,(5):100-106,7.基金项目
新疆兵团乳制品产业创新研究院(2023-05) （2023-05）
