几种单体胶在酸奶中的应用研究  

The Application of Several Colloids in Yogurt

作　　者：何楚莹[1] 郑小平[1] 徐致远[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072

出　　处：《乳业科学与技术》2008年第5期219-221,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家"十一五"科技支撑计划(No.2006BAD04A14)

摘　　要：研究了果胶、明胶、琼脂、瓜儿豆胶单体与变性淀粉结合使用对酸奶感官、贮存稳定性的影响。通过粘度分析与感官分析相结合,以确定各种单体在发酵酸奶中有效使用范围。结果表明,果胶用量在0.5‰-1.5‰,明胶用量在1‰-2‰,琼脂用量0.5‰-1.0‰,瓜儿豆胶用量0.3‰-0.5‰。The research investigated the influence of several colloid monomers associating with modified starch on the sensory properties and storage stability of yogurt, and ascertained effective use of monomers in fermented yogurt by viscosity analysis and sensory analysis. The results showed the effective use for pectin was 0.5‰ to 1.5‰, glutin was 1‰ to 2‰, agar was 0.5‰ to 1.0‰, and guar gum was 0.3‰ to 0.5‰.

关 键 词：果胶 明胶 琼脂 瓜儿豆胶 感官品质 粘度 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]