海藻酸丙二醇酯与果胶在搅拌型酸奶中的应用对比研究  

Comparative study on the application of propylene glycol alginate and pectin in the stirred yoghurt

作　　者：陈迎琪 姜启兴[1] 夏文水[1] 窦涛 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]上海函俊糖业有限公司,上海200333

出　　处：《中国乳品工业》2016年第11期17-20,28,共5页China Dairy Industry

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015A052);"十二五"国家科技支撑计划项目(2011BAD23B00)

摘　　要：通过添加不同质量分数的海藻酸丙二醇酯（PGA）和果胶来制作搅拌型酸奶,以酸度、pH值、表观黏度、持水力、乳清析出量、感官评定以及后产酸和黏度变化为指标,对比分析PGA和果胶对酸奶品质的影响。结果表明：PGA与果胶均有利于酸奶体系的稳定,在添加量0.10%-0.12%范围内,果胶的增稠稳定效果略好于PGA,但添加量大于0.13%后PGA的效果更好。在各质量分数下,PGA对酸奶后产酸的抑制以及耐酸稳定性均优于果胶,使酸奶在相对较长的储存时间内保持质地、口感以及风味的稳定,更有利于酸奶品质的保持。Stirred yogurt were made by adding different mass fractions of propylene glycol alginate （PGA） and pectin, and acidity, pH value, apparent viscosity, water holding capacity, whey precipitation amount, sensory evaluation, post acid production and viscosity were used as indicators to campare and analyze the effects of PGA and pectin on the quality of yogurt. The results showed that PGA and pectin were conducive to the stability of yogurt system, when the addition amount was 0.10%-0.12%, the thickening and stabilizing effects of pectin were slightly better than PGA, but the effects of PGA were better when the addition amount was more than 0.13%. The inhibition of post acid production and the acid stability of PGA were better than pectin in all mass fractions, which made yogurt maintain the stability of texture, taste and flavor over a relatively long storage time, and was more conducive to maintain the quality of yogurt.

关 键 词：海藻酸丙二醇酯 果胶 搅拌型酸奶 对比分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]