关键词: 果味酸羊奶, 稳定剂, 稳定性

Abstract: [Objective]The experiment took raw goat milk as the main raw material,sugar and stabilizers were added,and the fruity goat yogurt was prepared by pasteurization,the stability of fruity goat yogurt was studied. [Method] The amounts of stabilizers were optimized by single factor experiment and orthogonal experiments,by analyzing the sensory,viscosity and precipitation of fruity goat yogurt,the influence of stabilizer on the stability of fruity goat yogurt was explored. [Result] The results showed that the stability of fruity sour goat milk was affected by the acetylation of distarch phosphate, AGAR and pectin by stabilizer, especially the acetylation of distarch phosphate.[Conclusion]The results showed that the stabilizers of acetylated distarch phosphate,agar and pectin monomer affected the stability of the pasteurized fruity goat yogurt,especially the acetylated distarch phosphate. After the combination of the three stabilizers,the stability of fruity goat yogurt was obviously improved. Based on the sensory,viscosity and precipitation analysis of fruity goat yogurt,the optimal combination of stabilizers was selected,the content of acetylated distarch phosphate was 12 g/kg,the content of agar was 1.2 g/kg and the content of pectin was 0.75 g/kg.

Key words: fruity goat yogurt, stabilizer, stability