文献类型：期刊文献

中文题名：薏苡仁酸奶的流变性及工艺条件的优化研究

英文题名：Research of rheologic properties of coix seed yoghurt using recombined milk and optimization of processing

作者：朱旭君[1];黄杰[1];王妍[1];顾欣辰[1];刘少伟[1]

机构：[1]华东理工大学食品科学与工程系,上海200237

年份：2011

卷号：32

期号：9

起止页码：294

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

基金：上海市浦江人才计划项目(09PJ1403700);华东理工大学启动项目(YF0142122)

语种：中文

中文关键词：薏苡仁;复原乳;酸奶;均质;流变学性质

外文关键词：coix seed; recombined milk; yoghurt; homogenization; rheologic properties

摘要：实验用复原乳制备薏苡仁酸奶,研究其流变学性质。结果显示,与生鲜乳相比,复原乳酸奶粘度显著提高,但感官性质(口感、色泽、滋味等)下降,持水力也降低。通过均质处理可以提高酸奶的品质,最佳均质压力为20MPa,且当白砂糖的添加量为6%～8%,薏苡仁提取液添加量为4%时,薏苡仁酸奶品质最佳。
The rheologic properties of coix seed yoghurt had been studied using reconstituted milk.The result indicated that viscosity increased while sensory properties deteriorated（including taste,color,flavor and so on）and water holding power reduced compared with using fresh milk.The quality of yoghurt could be improved through high-pressure homogenization,the best pressure was 20MPa,at the same time when additive amount of white sugar and extract of coix seed were 6% ~ 8% and 4%,respectively,the best quality of coix seed yoghurt was obtained.