摘要:本文以牛蒡和全脂奶粉为实验材料，制作了凝固型牛蒡果糖酸奶。研究了牛蒡果糖分别为0.0g、0.4g、0.8g、1.2g、1.6g、2.0g添加量时对凝固型原味酸奶质构、可溶性蛋白质含量、游离氨基酸含量、酸度PH值、乳清析出、色差、脂肪球大小以及风味物质含量的影响。

　　　观察不同添加量的凝固型牛蒡果糖酸奶在发酵期间、后熟过程以及储藏14天期间的指标动态变化。

结果表明：牛蒡果糖添加量为0.8g时，硬度为0.045N，最大粘附力为-0.03N，内聚性为0.60Ratio，弹性为5.04mm，胶粘性为0.029N，酸度为84.5°T，乳清析出率为31%，脂肪球大小为10.7μm，蛋白质含量为0.672mg/mL，游离氨基酸含量为4.489mg/mL。成品于储藏三天内，饮用此配方酸奶，口感、风味、感官等都为最佳。与市售凝固型酸奶比较，其质构变化和酸度变化更小，蛋白质含量和游离氨基酸含量增加，乳清析出量更少，更易被人体吸收，口感、感官、风味都更佳。

关键词 牛蒡果糖；凝固型酸奶；质构；游离氨基酸；酸度

Abstract:In this experiment, the burdock and whole milk powder was used as experimental materials to make the solidified burdock fructose yogurt.Study on the influence of the texture, the content of soluble protein, the free amino acid content, acidity, PH value, whey separation, color, fat globule size and flavor substances of the different adding with 0g,0.4g,0.8g,1.2g,1.6g,2.0g of the burdock fructose.

　　　To observe the changes of different dosage of solidified burdock fructose yogurt, during fermentation , ripening and 14 days of storage.

The results showed that:with the 0.8g adding of burdock fructose,the outcome indicators is that hardness is 0.045N, the maximum adhesion force is -0.03N, cohesion is 0.60Ratio, elastic adhesive is 5.04mm, 0.029N, acidity is 84.5°T, whey precipitation rate is 31%, fat globule size is 10.7 μm, protein content is 0.672mg/mL, free amino acid content is 4.489mg/mL. Within three stages of fermentation, ripening and storage, the index is better than the other added amount of sample.Compared with the Yogurt commercially available solidification, the changes of texture and acidity change smaller, increase the protein content,the content of free amino acid and whey precipitation less.It is more conducive to the absorption of the human body.

Keywords  burdock fructose  solidified burdock  texture  free amino acids  acidity