果醋酸奶双层布丁的研制
目的 研制一种果醋酸奶双层布丁。方法 以果醋、酸奶、白砂糖、琼脂、卡拉胶、魔芋粉为主要原料, 通过单因素实验与正交实验并结合感官品质评价与质构分析, 研究原料配比及复配稳定剂配比对布丁口感及质地的影响。结果 果醋布丁层: 果醋添加量7.5%, 白砂糖添加量3.5%, 水添加量86%, 琼脂添加量0.35%, 卡拉胶添加量0.30%, 魔芋粉添加量0.07%; 酸奶布丁层: 酸奶添加量21%, 白砂糖添加量1.4%, 水添加量76%, 琼脂添加量0.35%, 卡拉胶添加量0.35%, 魔芋粉添加量0.05%。结论 按照此配方制得的产品口感最佳, 质地均匀有弹性, 故此为产品最佳配方。
Objective To develop a double-layer pudding with fruit vinegar and yogurt. Methods Using fruit vinegar, yogurt, sugar, agar, carrageenan and konjac powder as the main raw materials, the effects of the ratio of raw materials and the ratio of compound stabilizer on the taste and texture of pudding were studied by single factor test and orthogonal test, combined with sensory quality evaluation and texture profile analysis. Results The pudding layer of fruit vinegar were: 7.5% fruit vinegar, 3.5% sugar, 86% water, 0.35% agar, 0.30% carrageenan, 0.07% konjac powder. The best technological ratio for the pudding layer of yoghurt were: 21% yogurt, 1.4% sugar, 76% water, 0.35% agar, 0.35% carrageenan, 0.05% konjac powder. Conclusion According to this formula, the product has the best taste, even texture and elasticity, so it is the best formula for the product
标题：果醋酸奶双层布丁的研制
英文标题：Development of double-layer pudding with fruit vinegar yogurt
作者：
刘怡 天津科技大学食品科学与工程学院
刘帅 天津科技大学食品科学与工程学院
李颖 天津科技大学食品科学与工程学院
韩媛媛 天津科技大学食品科学与工程学院
张秀敏 天津科技大学食品科学与工程学院
郭庆彬 天津科技大学食品科学与工程学院
中文关键词:双层布丁,果醋,酸奶,产品配方,
英文关键词:double-layer pudding,fruit vinegar,yogurt,the product formula,
发表日期：2020-06-12
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