歐李仁油微膠囊凝固型酸奶的制備

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Preparation of Solidified Yogurt with Microencapsulated Prunus humilis Seed Oil

CUI Di12， GAO Yuqi12，LI Li1，2* （1.SchoolofFoodScienceandNutritionalEngineering，JilinAgriculturalScienceandTechnology University，Jilin ， China; 2.Brewing Technology Innovation Center of Jilin Province，Jilin ， China）

Abstract： Inorder to prepare curdled yogurt with Prunus humilis seed oil microcapsules to enrich the Variety of yogurt products and to meet the consumers'demand for functional foods.The paper was conducted to investigate the effects of stabilizers， microcapsules and sugar aditions on the organoleptic properties of yoghurt through oneway and orthogonal tests using the sensory evaluation scores of the fermented solidifed yoghurt made from pectin， microcapsules，and milk as the raw materials. The results showed that the optimal formulations were 0.06% pectin addition， 0.15% microcapsule addition and 7% sugar addition.

Keywords： Prunus humilis seed oil; microencapsulation; yogurt

歐李是中國特有的薔薇科櫻桃屬落葉灌木，其種仁富含油脂，歐李仁油不飽和脂肪酸含量高，特別是油酸、亞油酸等人體必需脂肪酸占比較大[1]。（剩余2700字）