亲水胶体在牛奶布丁中的应用  

Application of Hydrophilic Colloids in Milk Pudding

作　　者：俞兰秀 

机构地区：[1]绿雪生物工程(深圳)有限公司,深圳518105

出　　处：《食品工业》2015年第7期116-120,共5页The Food Industry

摘　　要：以新鲜牛奶和白砂糖为原料,选择高酰基结冷胶、低酰基结冷胶、卡拉胶、刺槐豆胶、黄原胶、魔芋胶、果胶、琼脂、羧甲基纤维素钠和明胶十种亲水性胶体,探讨其种类和添加量对牛奶布丁感官品质的影响。结果表明,能够形成凝胶的亲水胶体为高酰基结冷胶、低酰基结冷胶、卡拉胶、果胶、琼脂和明胶,其对应的最佳添加量分别为0.2%,0.1%,0.2%,0.7%,0.3%和1.1%。以明胶、卡拉胶、高酰基结冷胶复配,正交试验结果表明明胶添加量0.4%,高酰基结冷胶添加量0.1%,卡拉胶添加量0.1%,总添加量为0.6%,此时感官品评分值最高。With fresh milk and sugar as raw materials, the application of high-acyl gellan gum, low-acyl gellan gum, carrageenan, locust bean gum, xanthan gum, konjac gum, pectin, agar, CMC-Na and gelatin were studied. The effect of variety and amount of hydrocolloids on the structural state, taste and flavor ＆ aroma of milk pudding was studied. The results showed that six hydrocolloids could form gels. The best suitable value of high-acyl gellan gum, low-acyl gellan gum, carrageenan, pectin, agar and gelatin was 0.2%, 0.1%, 0.2%, 0.7%, 0.3% and 1.1%, respectively. Complex formulation of gelatin, carrageenan and high acyl gellan gum was studied through orthogonal experiment. The experimental results showed that the added content of gelatin, high acyl gellan gum and carrageenan were 0.4%, 0.1% and 0.1%, respectively, the total content was 0.6%, the sensory evaluation score was the highest.

关 键 词：亲水胶体 牛奶布丁 感官品质 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]