欧李仁油微胶囊凝固型酸奶的制备

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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

欧李是中国特有的蔷薇科櫻桃属落叶灌木，其种仁富含油脂，欧李仁油不饱和脂肪酸含量高，特别是油酸、亚油酸等人体必需脂肪酸占比较大[1]。（剩余2700字）