不同增稠剂对凝固型发酵酸豆乳质构的影响  

Influences of food thickeners on the texture of set soybean yoghurt

作　　者：孟岳成[1] 林海知[1] 陈洁[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国乳品工业》2010年第4期38-41,共4页China Dairy Industry

摘　　要：研究了明胶、果胶、改性琼脂和变性淀粉4种增稠剂对凝固型发酵酸豆乳质构的改良效果。通过测定产品冷藏期间凝胶强度、表观黏度、持水力等指标的变化,得出了这4种增稠剂在凝固型发酵酸豆乳中单独使用的最佳添加量分别为:明胶0.6%,果胶0.3%,改性琼脂0.4%,变性淀粉0.5%(均为质量分数)。This study aims to improve the texture of the set soybean yoghurt by using four kinds of food thickener ：gelatin,pectin,modified agar-agar and modified starch.It analyses the optimal addition amount of these four food thickeners in set soybean yoghurt through the changes of gel strength,viscosity,retention ability during the cold storage period.The result of the respectively optimal addition amount of these four food thickeners in set soybean yoghurt is gelatin 0.6%,pectin 0.3%,modified agar-agar 0.4% and modified starch 0.5%.

关 键 词：发酵酸豆乳 增稠剂 质构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]