搅拌型果汁酸奶稳定性的研究  

Study on the stability of stirring juice-yoghurt

作　　者：张国农[1] 李运飞[1] 解国富[1] 高燕[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036

出　　处：《食品与机械》2005年第1期50-52,57,共4页Food and Machinery

摘　　要：研究了亲水性胶体和盐类对果汁酸奶稳定性和口感的影响。结果表明:发酵后添加亲水性胶体优于杀菌前添加;在6种胶体单独作用时,以CMC和PGA的稳定效果较好,二者最佳配比为CMC∶PGA =2 .5～4∶1。聚磷酸钠对果汁酸奶的稳定效果好于柠檬酸钠,并应在发酵后添加。盐类不影响果汁酸奶的粘度,但抑制了甜味,突出了酸味,使口感变差,故应该少加。The effect of hydrophilic gum and salts on the stability and mouth-feel of juice-yoghurt was studied. The results indicated:it was better to add hydrophilic gum after fermentaton than it was added before pasteurization. The better stable effects came from CMC and PGA. The best ratio for CMC and PGA was ~2.5～4∶1. Sodium phosphate was better than sodium citrate in stable effect in juice-yoghurt added after fermentation. Salts did not affect viscooity of juice-yoghurt, but repressed the sweet flavor to emphasize the sour and deteriorate the mouth-feel, so it should be added just small amount.

关 键 词：果汁酸奶 搅拌型 稳定效果 口感 发酵 酸味 CMC 影响 盐类 PGA 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]