郭姗姗，夏雪松，甘 露，张兴波，张廷华，陈红彪，陈 健

（四川菊乐食品股份有限公司，四川成都 610000）

摘要：为解决市场上褐色酸奶出现的涩口感、风味不足的问题，实验以鲜牛奶为主要原料，以感官评价作为主要评价标准，考察还原糖、褐变工艺、发酵菌种对褐色酸奶品质的影响。结果表明，选择果葡糖浆为还原糖，褐变温度95 ℃，褐变时间2.5 h，发酵菌种为“Aibi”S 4.02T，发酵时间9 h，褐色酸奶品质得到了显著改善。

关键词：褐色酸奶；还原糖；感官评价；品质

中图分类号：TS252.54 文献标识码：A 文章编号：1674-506X（2023）04-0100-0005

Study on Quality Improvement of Brown Yoghurt

GUO Shanshan, XIA Xuesong, GAN Lu, ZHANG Xingbo, ZHANG Tinghua, CHEN Hongbiao, CHEN Jian

（Sichuan Jule Food Co., Ltd., Chengdu Sichuan 610000, China）

Abstract：In order to solve problems of astringent taste and insufficient flavor of brown yoghurt in market, the experiment used fresh milk as main raw materials, sensory evaluation as main evaluation standard, the effects of reducing sugars, browning technique and strains on quality of brown yoghurt were investigated. The results showed that when fructose syrup was selected as reducing sugar, “Aibi” S 4.02T as starter, browning temperature 95 ℃, browning time 2.5 h, fermentation time 9 h, the quality of brown yoghurt was significantly improved.

Keywords：brown yoghurt; reducing sugar; sensory evaluation; quality

doi：10.3969/j.issn.1674-506X.2023.04-015

收稿日期：2022-08-29

作者简介：郭姗姗（1985-），女，硕士，工程师。研究方向：乳品研发与技术研究。

引用格式：郭姗姗,夏雪松,甘露,等.褐色酸奶品质改善的研究[J].食品与发酵科技,2023,59(4):100-104.