食用明胶对凝固型酸奶质量的影响探究  

A study of ediblegelatin's influence on quality of solid yoghurt

作　　者：胡文娥[1] 林士强 

机构地区：[1]佛山科学技术学院食品安全系,广东佛山528000

出　　处：《佛山科学技术学院学报（自然科学版）》2015年第6期22-25,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：本试验研究了食用明胶对凝固型酸奶质量的影响,在确定凝固型酸奶的基础配方和生产工艺的基础上,对原料乳进行不同的加水量处理,在此条件下加入食用明胶,通过感官指标评价和持水性测定进行综合分析。结果表明:添加食用明胶对凝固型酸奶的持水性有着显著的提高,与对照组相比,差异极显著。但是,适宜的添加量才能较好地改善酸奶的感官品质。以纯牛奶为原料乳,食用明胶添加量为0.5%效果最好。This experiment studies in edible gelatin's influence on quality of solid yoghurt. Under the identification of the basic formula and manufacturing technique of solid yoghurt, the raw milk will be processed by different water addition. On this condition, comprehensive analysis will be drawn through sensory evaluation,and water holding capacity by adding edible gelatin. Experimental results show that adding edible gelatin can well enhance the holding water capacity of solid yoghurt. The water holding capacity of experimental group is apparently higher than comparison with a significant difference. However, only suitable adding levels can improve the sensory quality of yoghurt. Take pure milk as raw milk, adding 0.5% of edible gelatin works best.

关 键 词：食用明胶 凝固型酸奶 质量 影响 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]