可吸型含发酵乳果冻的研制

Preparation of an Inhalational Jelly containing Fermented Milk

摘要:

以优质鲜牛奶或奶粉为原料，经菌种ABT-5发酵得到发酵牛奶基料，再通过添加12%白砂糖、0.18%柠檬酸、0.8%的复合凝胶剂（0.20% CMC-Na+0.05%果胶+0.20%卡拉胶＋0.35%魔芋胶+0.05%黄原胶+0.05%刺槐豆胶）、0.2%的乳化剂，经20 MPa均质后，灌装杀菌得到一种可吸型含发酵乳的新型果冻，该产品稳定性较好，且风味独特、酸甜爽口、营养价值高。

Abstract:

Fresh milk or powdered milk was fermented by stain ABT-5. Then the fermented milk was mixed with 12% white sugar, 0.18% citric acid, 0.8% composited coagulator (0.20% CMC-Na+0.05% pectin+0.20% carrageenan+0.35% konjac glucomannan+0.05% xanthan gum+0.05% locust bean gum), and 0.2% emusifer. After homogenized by 20 MPa and sterilization, a novel inhalational jelly containing fermented milk was obtained. The product had good stability, sterilization and high nutrition value.