【摘要】 以羊乳为原料，分别加入0.2%海藻糖、0.2%壳寡糖和0.05%果胶制备巴氏杀菌乳和酸乳。对贮藏期内羊乳制品的pH值、滴定酸度、持水力、可溶性固形物、微生物指标、新鲜度等进行分析测定，研究不同糖类物质的添加对羊乳制品贮藏期稳定性的影响。结果表明，0.2%的海藻糖在乳品贮藏期内对可溶性固形物含量、乳品新鲜度、酪蛋白稳定性及酸羊乳持水力等有明显的积极作用，能有效改善羊乳制品体系的稳定性；0.2%的壳寡糖可以有效抑制酸羊乳制品的后酸化作用，同时能一定程度提高酸乳凝乳效率；0.05%的果胶在羊乳制品贮藏期内对延长贮藏期和保持体系稳定性的作用相对较弱，但对酸乳的口感质地有一定的优化作用。更多还原

【Abstract】 The 0.2% trehalose, 0.2% chitosan oligosaccharide and 0.05% pectin are added into goat milk to prepare pasteurized milk and yogurt. The pH values, titratable acidity, water holding capacity, soluble solids, microbial indexes and freshness of goat dairy products during storage are analyzed and determined, and the effects of the addition of different carbohydrates on the stability of goat dairy products during storage are studied. The results show that 0.2% trehalose has significant positive effects on the content of soluble solids, the freshness of dairy products, the stability of casein and the water holding capacity of goat milk yogurt during storage, and could effectively improve the stability of goat dairy product system; 0.2% chitosan oligosaccharides can effectively inhibit the post acidification of goat milk yogurt products and improve the curdling efficiency of yogurt to a certain extent; in the storage period of goat dairy products, 0.05% pectin has a relatively weak effect on extending the storage period and maintaining the stability of the system, but it has a certain optimization effect on the taste and texture of yogurt.更多还原