鱼油风味酸奶的开发及稳定性评价

以全脂奶粉、鱼油、白砂糖为主要原料，以保加利亚乳杆菌和嗜热链球菌为发酵菌种制作鱼油风味酸奶，进行鱼油风味酸奶配方研究与产品稳定性评价。通过感官评定确定最佳酸奶配方为奶粉添加量10%，鱼油添加量0.15%，白砂糖添加量8%。核磁共振与显微观察结果表明，鱼油添加后未对酸奶水分分布产生影响，鱼油在酸奶中呈均匀分布。电子鼻分析结果表明，与原味酸奶相比，鱼油风味酸奶风味更为融合，更接近原味商业酸奶。以储存期pH、酸度、流变特性、感官评价为指标对鱼油风味酸奶进行了稳定性评价，结果表明鱼油风味酸奶在储存期内可保持良好的稳定性，鱼油的添加可有效避免酸奶的过度酸化，使酸奶保持良好的口感。

Development and stability evaluation of fish oil flavor yogurt

Using whole milk powder,fish oil and sucrose as the main raw materials,using Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains,the fish oil flavor yogurt was produced,and the formula and stability evaluation were studied.According to sensory evaluation,the optimal formula of the yogurt was milk powder 10%,fish oil 0.15%,and sucrose 8%.The results of nuclear magnetic resonance and microscopic observation showed that fish oil had no effect on the water distribution of yogurt,and fish oil was evenly distributed in yogurt.The electronic nose analysis results showed that the fish oil flavor yogurt was more integrated than that of the plain yogurt,and was closer to the original flavor commercial yogurt.The stability of fish oil flavor yogurt was evaluated by pH,acidity,rheological properties and sensory evaluation during storage.The results showed that fish oil flavor yogurt could maintain good stability during the storage period,and the addition of fish oil could effectively avoid the excessive acidification of yoghurt and maintain good taste.