稳定剂添加对发酵型酸奶发酵效果的影响  

Effect of the stabilizers in yogurt fermentation

作　　者：赵晓丽[1] 李洁慧[1] 宫春波[1] 单晓丽[1] 

机构地区：[1]青岛农业大学食品学院,青岛266109

出　　处：《中国食品添加剂》2011年第1期182-186,共5页China Food Additives

摘　　要：针对凝固型酸奶中常用的明胶、琼脂、果胶、卡拉胶等稳定剂的应用,研究了发酵前添加稳定剂对酸奶发酵效果的影响。结果表明在适宜添加量的情况下,明胶、琼脂、果胶、卡拉胶对发酵剂的产酸规律影响较弱,添加四种胶体后产酸曲线趋势类似,明胶产酸效果较好,优于果胶、琼脂、卡拉胶和不添加对照组。稳定剂添加对产酸量影响效果因稳定剂种类而略有差异,明胶添加量为0.09%（w/v）,果胶添加量控制在0.07%-0.1%（w/v）范围内,卡拉胶添加量控制在〈0.05%（w/v）,琼脂应控制低添加量或者协同其他添加剂使用产酸效果良好。稳定剂添加均能很好的改善酸奶的感官品质,在一定添加量下,不影响其酸度、活菌数,保持了酸奶原有的功能性。Under the same processing conditions of yogurt,four kinds of stabilizers with different proportions were added during yogurt fermentation.The result showed that the influence of acid production was very weak with the appropriate adding of the stabilizers.Gelatin had better influence on acid than pectin,agar,carrageenan and blank controller.Effects on acid production were slightly different by different stabilizers.Gelatin adding level is 0.09%（w/v）,pectin＇s volume adding is at the range of 0.07%～0.1%（w/v）,the amount of carrageenan is below 0.05%（w/v）,agar in low dosage or coordination with other additives all showed good effect of acid production.In a certain amount,the stabilizers all improved the sensory quality of yogurt without any change of the acidity and the number of living bacterium.Therefore,the functionality of the original yogurt was maintained.

关 键 词：稳定剂 滴定酸度 酸奶 发酵 

分 类 号：TS202.3[轻工技术与工程—食品科学]