荔枝椰果果粒甜玉米酸奶制备技术的优化

Optimization of processing technology of lychee-coconut granule sweet corn yoghurt

摘要: 为了提高果粒酸奶的品质,采用单因素实验和正交设计方法对果粒的色泽、果粒添加量以及含果粒甜玉米酸奶稳定性进行研究。实验结果表明,以0.2%CA+0.2%VC+0.2%CaCl2组成的复合护色剂对荔枝果肉褐变具有较强的抑制作用;果粒（荔枝果肉与椰果质量比为1:1）添加量8%时,产品感官品质最好;0.1%果胶+0.15%明胶+0.4%羟丙基二淀粉磷酸酯+0.2%羧甲基纤维素,添加到果粒酸奶中,产品具有良好的稳定性、悬浮性及较好的流动性,入口爽滑不粘不糊。

Abstract: In order to improve the quality of fruit granule yoghurt, factors to affect the quality of lychee-coconut sweet corn yogurt including fruit color, added amount of fruit granule and stability of fruit sweet corn yoghurt were investigated by the single factor and orthogonal design.As a result, the compound protecting-color agent (0.2% CA acid+0.2% V C +0.2% CaCl 2) had a strong inhibitory effect on flesh browning of lychee.Furthermore, the sensory quality of fruit granule sweet corn yogurt was the best when the amount of 8% fruit granule (lychee:coconut=1:1) was added.In addition, when 0.1% pectin, 0.15% gelatin, 0.4% hydroxypropyl starch phosphate and 0.2% carboxymethyl cellulose were added to the fruit granule yogurt, the product had good stability, suspension, mobility and non-stick taste.