增稠剂对低脂酸奶触变性的影响  

Effect of Thickeners on the Thixotropy of Low-Fat Yoghourt

作　　者：李达[1] 牛春华[1] 赵玉鉴[2] 周彩霞 李盛钰[1] 

机构地区：[1]吉林省农业科学院农产品加工研究所,长春130033 [2]吉林农业大学,长春130118 [3]新高食品有限公司,长春130103

出　　处：《吉林农业科学》2013年第5期62-65,共4页Journal of　Jilin Agricultural Sciences

基　　金：吉林省科技厅科技成果转化项目(20115026)

摘　　要：采用AR-1500ex型流变仪,对添加增稠剂的低脂酸奶触变性进行了测定,分析了增稠剂浓度影响酸奶触变特性的因素。结果表明:浓度为1.0 g/L海藻酸丙二醇酯的低脂酸奶样品不仅显示了最大剪切应力,而且有着最小触变环面积。浓度为50 g/L乳清蛋白的低脂酸奶样品虽然最大剪切应力低于70 g/L添加量,但其触变环面积小于后者。浓度为1.0 g/L果胶添加的低脂酸奶样品最大剪切应力低于1.2 g/L添加量的样品,但触变环面积小于后者。低脂酸奶触变性与添加增稠剂的浓度有密切相关。The thixotropy of low-fat yoghourt which adding thickeners were measured using AR-1500ex rheometer, and the factors which affecting yoghourt thixotropy were analyzed. The results showed that the Low-fat yoghourt sample adding 1 g/L propylene glycol alginate had maximum shear stress, and also had the minimum thixotropic loop area. The Low-fat yoghourt sample adding 50 g/L whey protein showed the lower maximum shear stress than the sample adding 70 g/L whey protein, but the former had the minor thixotropic loop area. The Low-fat yoghourt sample adding 1 g/L pectin has the lower maximum shear stress than the sample adding 1.2 g/L pectin, but the former also had the minor thixotropic loop area. In conclusion, the thixotropy of low-fat yoghourt was closely related to concentration of thickener.

关 键 词：增稠剂 低脂酸奶 触变性 

分 类 号：TS201.2[轻工技术与工程—食品科学]