| 山楂果胶对酸奶物性指标影响分析 |
| |
| 引用本文： | 吕长鑫,赵大军,宋立,赵丽红,耿帅帅.山楂果胶对酸奶物性指标影响分析[J].食品科学,2007,28(9):302-307. |
| |
| 作者姓名： | 吕长鑫 赵大军 宋立 赵丽红 耿帅帅 |
| |
| 作者单位： | 渤海大学生物与食品科学学院 食品质量安全与功能食品研究辽宁省重点实验室； 渤海大学生物与食品科学学院； 食品质量安全与功能食品研究辽宁省重点实验室； 辽宁锦州121000； |
| |
| 摘 要： | 本实验以鲜乳和山楂汁为主要原料,研究了制作山楂风味凝固型酸奶的最佳配方;并对山楂汁中果胶含量进行测定与分析,确定了山楂果胶是影响山楂凝固型酸奶感官和物性指标主要因素,分析了山楂果胶对酸奶品质的影响程度。
|
| 关 键 词： | 山楂果胶 酸奶 物性指标 |
| 文章编号： | 1002-6630（2007）09-0302-06 |
| 修稿时间： | 2007-07-15 |
Analysis of Influence Made by Hawthorn Pectin to Physical Index of Yoghurt |
| |
| L Chang-xin,ZHAO Da-jun,SONG Li,ZHAO Li-hong,GENG Shuai-shuai.Analysis of Influence Made by Hawthorn Pectin to Physical Index of Yoghurt[J].Food Science,2007,28(9):302-307. |
| |
| Authors: | L Chang-xin ZHAO Da-jun SONG Li ZHAO Li-hong GENG Shuai-shuai |
| |
| Affiliation: | Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food,College of Biotechnology and Food Science,Bohai University,Jinzhou 121000,China |
| |
| Abstract: | Hawthorn juice and milk were used as raw materials, the optimum formula of using solid yoghurt with hawthorn taste was studied. Pectin content in hawthorn juice was measured. The effects of hawthorn pectin on yoghurt quality were analyzed.It was identified that hawthorn pectin was the principle factor affecting sensory and physical index of hawthorn taste yoghurt. |
| |
| Keywords: | hawthom pectin yogurt physical index |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
