[目的] 以生羊奶为主要原料,通过添加白砂糖、稳定剂等,经巴氏杀菌热处理制备果味酸羊奶,对果味酸羊奶稳定性进行研究。[方法] 通过单因素试验和正交试验优化稳定剂添加量,分析果味酸羊奶的感官、黏度、沉淀量等,探究稳定剂对果味酸羊奶稳定性的影响。[结果] 稳定剂乙酰化二淀粉磷酸酯、琼脂、果胶单体对巴氏杀菌热处理果味酸羊奶稳定性有影响,尤其乙酰化二淀粉磷酸酯影响最大。[结论] 对3 种稳定剂复配后,果味酸羊奶稳定性明显改善,结合果味酸羊奶的感官、黏度、沉淀量等分析,筛选出稳定剂的最优复配组合,即乙酰化二淀粉磷酸酯含量12 g/kg、琼脂含量1.2 g/kg、果胶含量0.75 g/kg。

[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.