4种稳定剂对凝固型酸奶品质的影响  

Effect of Four Stabilizers on the Quality of Solidified Yogurt

作　　者：刘海波 陈顺心 朱静[1] LIU Haibo;CHEN Shunxin;ZHU Jing(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《食品安全导刊》2024年第17期103-106,共4页China Food Safety Magazine

基　　金：信阳农林学院2022年校青年基金项目(QN2022026);信阳农林学院科技创新团队项目(XNKJTD-001)。

摘　　要：利用卡拉胶、黄原胶、魔芋胶和琼脂作为稳定剂,探究其对凝固型酸奶品质的影响。结果表明,不同稳定剂对凝固型酸奶pH值的影响不显著,但会增加其酸度;黄原胶、魔芋胶和琼脂会提高凝固型酸奶的持水率,降低乳清析出率;4种稳定剂的添加均能增加凝固型酸奶的凝胶强度和硬度。This paper investigated the effects of using carrageenan,xanthan gum,konjac gum,and agar as stabilizers on the quality of the yogurt.The results showed that the addition of different stabilizers did not significantly affect the pH value of the yogurt,but could increase its acidity.Xanthan gum,konjac gum,and agar improved the yogurt’s water-holding capacity and reduced the whey separation rate.The addition of four stabilizers increased the hardness of the yogurt.

关 键 词：稳定剂 凝固型酸奶 酸度 持水率 凝胶强度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]