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| 水溶性大豆多糖在褐色乳饮料中的应用 | |
| 引用本文： | 何楚莹,陈卫,徐致远,苏米亚,艾连中. 水溶性大豆多糖在褐色乳饮料中的应用[J]. 食品工业科技, 2012, 33(19): 279-281,340 |
| 作者姓名： | 何楚莹 陈卫 徐致远 苏米亚 艾连中 |
| 作者单位： | 1. 乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院,上海200436 江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 2. 江南大学食品学院食品科学与技术国家重点实验室,江苏无锡,214122 3. 乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院,上海200436 |
| 基金项目： | 国家科技部973计划(2010CB735705);上海市闵行科委项目(2010MH014) |
| 摘 要： | 研究了大豆多糖对褐色乳饮料粘度与感官的影响,并以褐色乳饮料的粒径为评价指标,通过单因素实验研究了添加量、pH、水硬度、热处理温度对大豆多糖稳定作用的影响。结果表明：与果胶、羧甲基纤维素相比,以大豆多糖为稳定剂的乳饮料粘度最低,感官评定结果最佳,大豆多糖在褐色乳饮料中的稳定作用受添加量与水硬度影响最大,几乎不受pH与热处理温度的影响。 |
| 关 键 词： | 水溶性大豆多糖 褐色乳饮料 粘度 感官 稳定性 |
Application of water-soluble soybean polysaccharides in brown milk drink |
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| HE Chu-ying,CHEN Wei,XU Zhi-yuan,SU Mi-ya,AI Lian-zhong. Application of water-soluble soybean polysaccharides in brown milk drink[J]. Science and Technology of Food Industry, 2012, 33(19): 279-281,340 | |
| Authors: | HE Chu-ying CHEN Wei XU Zhi-yuan SU Mi-ya AI Lian-zhong |
| Affiliation: | 1(1.State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.Ltd.,Shanghai 200436,China;2.State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
| Abstract: | The effects of soybean polysaccharide on brown milk drink’s viscosity and sensory were studied.The size of brown milk drink was chosen as the estimated index,the effects of amount,pH,heat-treatment temperature and water hardness on soybean polysaccharide’ stability were researched by single-factor test.The results showed that the brown milk drink with soybean polysaccharides had better sense and taste,low viscosity than the brown milk drink with pectin or carboxymethyl cellulose.The stability of soybean polysaccharides in brown milk was more affected by water hardness and amount of soybean polysaccharides,was little affected by pH and heat-treatment temperature. |
| Keywords: | water-soluble soybean polysaccharide brown milk drink viscosity sense and taste stabilization |
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