酵母抽提物复合膏状调味料粘度与稳定性研究  

Study on the Viscosity and Stability of Yeast Extract Compound Paste Seasoning

作　　者：胡靖 刘政芳[1] 彭颖 熊建[1] 唐冠群[1] 李沛[1] HU Jing;LIU Zheng-fang;PENG Ying;XIONG Jian;TANG Guan-qun;LI Pei(Angel Yeast Co.,Ltd.,Yichang 443003,China;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国调味品》2021年第5期77-79,共3页China Condiment

基　　金：2019年湖北省博士后创新岗位基金;国家自然科学基金(31571847)。

摘　　要：以酵母抽提物复合膏状调味料为研究对象,通过单因素及复配实验研究变性淀粉和黄原胶对其流动性和粘度的影响以及蔗糖酯SE-9和吐温60对其稳定性和产品分层时间的影响。结果表明:变性淀粉添加量为1.2%、黄原胶添加量为0.05%时,样品流动性和粘度范围为5000~10000 mPa·s。在蔗糖酯SE-9添加量为0.04%、吐温60为0.16%时,复合膏状调味料温箱下分层时间由30 d延长至135 d。With yeast extract compound paste seasoning as the research object,the effects of modified starch and xanthan gum on its fluidity,viscosity and sucrose ester SE-9 and Tween 60 on its stability and product stratification time are studied by single factor and compound experiments.The results show that when modified starch additive amount is 1.2%,xanthan gum additive amount is 0.05%,the sample fluidity and viscosity range is 5000~10000 mPa·s.When sucrose ester SE-9 additive amount is 0.04%and Tween 60 is 0.16%,the stratification time of compound paste seasoning in incubator is extended from 30 d to 135 d.

关 键 词：复合膏状调味料 酵母抽提物 增稠剂 乳化剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]