前期实验初步得出:通过质量分数为0.1%和0.2%的CaCl2处理、浓度为60 U/kg和120 U/kg的果胶酶制剂处理,得到的苹果果粒质地相对更好。在此基础上,通过常压浸泡、低压处理等方法进一步研究,综合实验结果及感官评价结论得出:120 U/kg酶制剂在常压条件下处理酸乳中苹果果粒质地最好,但在实际生产过程中考虑到生产成本及工艺的可操作性,低压条件下0.1%的CaCl2处理结果更适合。
Based on the previous process protocol and the obtained data, the preliminarily screens were performed for the texture of the apple fruit grains. The CaCl2 treatments with the concentrations of 0.1%and 0.2%, corresponding to 60 U/kg and 120 U/kg in the pectinase preparation, and combined with the atmospheric pressure soaking and low pressure treatments, it has been concluded that the 120 U/kg enzyme preparation under normal pressure can yield the best yogurt quality in term of the fruit particle texture. Considering the actual large scale production process, production cost and feasibility of the factory process, the treatment of 0.1% calcium chloride combined with low pressure is recommended.
Food Science and Technology