微膠囊化酒釀萃製劑之開發: 風味製劑之應用

Lao-chao extract fermented milk is a
yogurt-like dairy product, which was
coagulated by milk-clotting enzyme from
sweet leavening. The product appeared
smooth, sweet, slightly wine flavour, and the
flavour differed from yogurt.
This study was conducted to comprehend
the factors affecting the microencapsulation of
the culture filtrates from lao-chao. Spray
dried microcapsules have moisture contents
about 4﹪and water activity about 0.17~0.22.
Owing to their low moisture contents and
water activity, their qualities are stable and
not easy to be affected by oxygen and
microorganisms. Furthermore, the good
lao-chao extract fermented milk could be
obtained by the application of the flavor
reagent (6﹪) added to the skim milk, and the
curd firmness, viscosity of resultant product
was similar to the control. Of the sensory
evaluation, it must be emphasized the flavor
properties of resultant product for the future
development.