| 崔蕊静,侍朋宝,康维民.稳定剂对酸豆乳质构特性的影响[J].中国粮油学报,2014,29(6):87-92 |
| 稳定剂对酸豆乳质构特性的影响 |
| Effect of Stabilizers on Textural Properties of Sour Soybean Milk |
| 投稿时间：2013-06-24 修订日期：2013-10-09 |
| DOI： |
| 中文关键词: 酸豆乳 稳定剂 复配 质构特性 |
| 英文关键词:sour soybean milk, stabilizers, compound,textural properties |
| 基金项目:河北科技师范学院计划项目（CXTD2012） |
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| 中文摘要: |
| 为了提高凝固型酸豆乳的质构特性,改善发酵豆乳自身的缺陷,研究了黄原胶、明胶、羧甲基纤维素钠(CMC)、卡拉胶对酸豆乳质构的影响。在单因素的基础上,采用{3,2}单纯形格子设计法对明胶、CMC、卡拉胶三种稳定剂进行复配试验,通过检测其硬度、粘度、持水率等,获得较好的稳定剂配比。结果表明,稳定剂添加总量为0.4%,其中明胶、CMC和卡拉胶的质量比为1︰0.75︰1.36时,可使酸豆乳的质构改良。 |
| 英文摘要: |
| To improve textural properties of solidified sour soymilk, to improve their own shortcomings in water holding capacity, sensory reference index,sour soymilk is studied by xanthan gum, gelatin, sodium carboxymethyl cellulose (CMC), carrageenan acid quality of milk and textural analysis carried out. A single factor, based on a {3,2} simplex lattice design method gelatin, CMC, carrageenan complex three stable test agent, by detecting its hardness, viscosity, water holding ratio and senses, for optimal stability mixture ratio, the result 0.4% addition level, gelatin, CMC, and the mass ratio of 1︰0.75︰1.36 carrageenan, the acid milk best sensory evaluation. |
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