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| 黄原胶魔芋胶复配改善夸克干酪品质的研究 | |
| 引用本文： | 罗红霞,王阳,徐明生,迟全勃,句荣辉,王建. 黄原胶魔芋胶复配改善夸克干酪品质的研究[J]. 食品工业, 2012, 0(5): 23-25 |
| 作者姓名： | 罗红霞 王阳 徐明生 迟全勃 句荣辉 王建 |
| 作者单位： | 北京农业职业学院食品与生物工程系;江西农业大学食品科学与工程学院 |
| 基金项目： | 北京市教委科技计划面上项目,基金号为KM200800005001 |
| 摘 要： | 为改善传统方法制作夸克干酪所带来的口感及风味上的不足,研究了黄原胶与魔芋胶复配在夸克干酪中的应用;采用四因素三水平正交设计研究了夸克干酪调配的最佳配方。结果表明:复合食品胶(黄原胶、魔芋胶复合的质量比为7∶3)与CMC配伍的稳定效果较好;当水添加量为30%、复合食品胶添加量为0.3%、CMC添加量为0.3%、白砂糖添加量为6%时,夸克干酪品质最佳。 |
| 关 键 词： | 黄原胶 魔芋胶 调配 |
The Application of Xanthate Gum and Konjac Gum Mixture in the Quark Cheese |
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| Luo Hong-xia,Wang Yang,Xu Ming-sheng,Chi Quan-bo,Ju Rong-hui,Wang Jian. The Application of Xanthate Gum and Konjac Gum Mixture in the Quark Cheese[J]. The Food Industry, 2012, 0(5): 23-25 | |
| Authors: | Luo Hong-xia Wang Yang Xu Ming-sheng Chi Quan-bo Ju Rong-hui Wang Jian |
| Affiliation: | 1.College of Food and Biological Engineering,Beijing Vocational College of Agriculture(Beijing 102442); 2.College of Food Science and Engineering,JiangXi Agricultural University(Nanchang 330045) |
| Abstract: | In order to improve the flavor and taste of the Quark cheese produced by traditional method,the application of xanthate gum and konjac gum mixture in the Quark cheese was studied.And the best formula of the blending Quark cheese was studied through the orthogonal test of L9(34).The result showed that: it had good stability when compound food gum(mass ratio of the xanthate gum and konjac gum was 7∶3) comparable with CMC.When the additive amount of water,compound food gum,CMC and sugar was 30%,0.3%,0.3% and 6% respectively,the quality of the Quark cheese was the best. |
| Keywords: | xanthate gum konjac gum mix |
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