Abstract: In order to improve the quality of fermented skim milk, the effects of adding aloe extract on the physicochemical properties and sensory quality of fermented skim milk were investigated. Three levels of aloe extract (0.1%, 0.2% and 0.3%) were used. The pH value, titratable acidity, water-holding capacity, dehydration shrinkage, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, Lactobacillus count, color, viscosity and sensory evaluation of fermented milk were measured. The experimental results showed that the addition of aloe extract improved the problem of the low acidity of fermented skim milk during refrigeration, increased the viscosity, imparted better texture to it, improved the water-holding capacity, decreased the dehydration shrinkage, and increased the cold storage stability, the Lactobacillus count and the antioxidant capacity. However, the flavor and appearance of the fermented skim milk with aloe extract decreased.

Key words: aloe extract; set-type fermented skim milk; quality; sensory properties

摘要： 为了提高脱脂发酵乳的品质，以芦荟提取物为脱脂发酵乳的添加剂，探究其对脱脂发酵乳理化特性及感官品质的影响。将芦荟提取物按照0.1%、0.2%和0.3%的比例加入到脱脂发酵乳中，通过测定脱脂发酵乳的pH值、滴定酸度、持水力、脱水收缩性、1,1-二苯基-2-三硝基苯肼自由基清除率、乳杆菌含量、色泽、黏度及进行感官评价，评价芦荟提取物在脱脂发酵乳中的作用。结果表明：在冷藏过程中，芦荟提取物的添加可以改善脱脂发酵乳酸度偏低的问题，增加脱脂发酵乳的黏度，使脱脂发酵乳呈现更好的质构，增加持水力和降低脱水收缩性，增加脱脂发酵乳的冷藏稳定性，增加脱脂发酵乳中乳杆菌的含量，提高脱脂发酵乳抗氧化能力；但添加芦荟提取物的脱脂发酵乳在气味和外观方面评分有所下降。

关键词: 芦荟多糖；凝固型脱脂发酵乳；品质；感官