不同干燥方法对酸奶粉品质指标影响对比研究.pdfVIP

※工艺技术 食品科学 2005, Vol. 26, No. 3 145 不同干燥方法对酸奶粉品质指标影响对比研究 1 1 2 余 华 ，颜 军 ，刘海燕 ( 1.成都大学生物工程系，四川成都 6 10 106 ；2.成都华西乳业集团，四川成都 6 1004 1) 摘 要：本文采用冻干和真空干燥两种方法生产酸奶粉，对其活菌数、速溶性和发酵性等品质指标进行了对比研 究，结果发现：两种干燥方法所得酸奶粉的品质差异较大，冻干酸奶粉的活菌数、速溶性和发酵性均较真空酸奶 粉好。其菌种存活率分别为73.11% 和38.45% 。静置时的润湿下沉时间分别为76s 和125s 。发酵所得酸奶的菌活力 分别为85 °T 和7 8 °T ，凝乳时间分别为3 .5h 和5 .5h 。冻干酸奶粉的最适冲调条件为4 ～5 倍4 5 ℃的温水，其最终 含水量为1.5% ～3 .0 % 。 关键词：冻干；真空干燥；酸奶粉；品质；对比研究 Contrast Study on Quality of Yoghurt Powder by Freeze Drying with Vacuum Drying 1 1 2 YU Hua ，YAN Jun ，LIU Hai-yan ( 1.Bioengineering Department, Chengdu University, Chengdu 610106, China ； 2.Chengdu Huaxi Dairy Group, Chengdu 61004 1, China) Abstract ：The quality was studied on the viable cells number,quick solution and fermentation in contrast with the freeze drying and vacuum drying yoghurt powder . The results showed that the quality of the two types of yoghurt powder was of great difference. Compared with the vacuum drying, the viable cells number, quick solubility and fermentability of the freeze drying yoghurt powder was better, while the viable cells number were 73.11% and 38.45%, the fermentative activity were 85 °T and 78°T, the solidify time were 3.5h and 5.5h respectively. The yoghurt powder had better quality when it was mixed with 45℃ water in a ratio of 1:4～5. The optimum content of water for the freeze drying yoghurt powder was 1.5%～3.0%. Key w ords ：freeze dryin g ；vacuum dryin g ；yoghurt powder ；qu ality ；contrast stu dy 中图分类号：TS252 .1 文献标识码：A 文章编号：1002-6630(2005)03-0 145-03 乳酸菌因具有多种生理功能和营养作用而倍受人们