变性淀粉对搅拌型酸奶增稠作用的研究  

The research on denatured starch for increasing viscosity of stirring yoghurt

作　　者：王丹 林晶[2] 张坤锋 

机构地区：[1]国家乳业工程技术研究中心,黑龙江哈尔滨150086 [2]沈阳辉山乳业有限公司,辽宁沈阳110003 [3]天津顶峰淀粉开发有限公司,天津300457

出　　处：《中国乳品工业》2002年第3期14-16,共3页China Dairy Industry

摘　　要：通过变性淀粉对搅拌型酸奶增稠作用进行的研究表明,在搅拌型酸奶生产时变性淀粉与果胶复配(果胶0.15%,变性淀粉0.5%)作为增稠剂、稳定剂,其产品对于热、酸和剪切力具有高度稳定性,同时搅拌型酸奶在2～7℃进行后发酵时,产品随着变性淀粉颗粒的吸水膨胀,粘度上升,达到最高值。The article discussed the research on denatured starch for increasing viscosity of yoghurt.The result shows the product has higher stability to heatin g,acidity and shearing stress when denatured starch,as a stabilizer,is mixed wit h genu during production of stirred yogurt and at the same time,the viscosity of stirred yogurt will be greater and increasing to top value along with absorptio n of water with particles of denatured starch during post-fermentation at 2～7 ℃.

关 键 词：变性淀粉 搅拌型酸奶 增稠作用 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]