摘要:本課題主要研究了制備凝凍酸奶的最佳工藝、凝凍酸奶中最佳穩定劑的類別及添加量，探討了不同穩定劑的添加量對凝凍酸奶質構感官特性的影響，如硬度、膠粘性、內聚性等，來達到凝凍酸奶的品質要求。通過研究得出最佳配方為：全脂奶粉與水的最佳配比為1：8，蔗糖的最佳添加量為7%，CMC-Na的添加量為0.05%，單甘脂的添加量為0.05%，蔗糖酯的添加量為0.1%及凝凍酸奶最佳前期發酵工藝參數為：發酵時間8h，發酵溫度42℃，接種量0.02%。通過考馬斯亮藍法檢測蛋白質的含量為3.105g/100g及索氏提取法檢測脂肪的含量為3.427g/100g。

關鍵詞 凝凍酸奶；質構；凝凍；穩定劑

Abstract:The best process for preparing the frozen yogurt and the best category of stabilizers and the dosage added into the frozen yogurt are mainly studied. The influence of different stabilizers and its adding amounts on the textural sensory characteristics such as the hardness, adhesive and cohesion of the frozen yogurt are also discussed ,which in order to reaches the produing requirements of the frozen yogurt. The results are obtained through the study: the best ratio of whole milk and water is 1:8, the optimum adding amount of sucrose is 7%, the adding dosage of CMC-Na is 0.05%, the adding amount of monoglyceride is 0.05%and the best addition of sucrose ester is 0.1%. The best early fermentation processing parameters is also got: the fermentation time is 8h, the fermentation temperature is 42℃, the inoculation amount is 0.02%.By detecting the contents ,the amount of protein by Coomassie blue staining is 3.105ɡ/100ɡ and the amount of fat by Soxhlet extraction is 3.427ɡ/100g.

Keywords  Frozen yogurt  Texture  Freezing  Stabilizer