| 响应面法对凝固型酸奶稳定剂的优化 |
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| 引用本文： | 杨洋,高航,段艳珠.响应面法对凝固型酸奶稳定剂的优化[J].粮食与食品工业,2014,21(6):50-53. |
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| 作者姓名： | 杨洋 高航 段艳珠 |
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| 作者单位： | 昆明雪兰牛奶有限责任公司 昆明 650217 |
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| 摘 要： | 以稳定性感官评价为指标,利用响应面分析法对凝固型酸奶的稳定剂复配方案进行优化。结果表明,凝固型酸奶的最佳稳定剂复配方案为羟丙基二淀粉磷酸酯添加量0.12%、果胶添加量0.1%、琼脂添加量0.07%。该稳定体系条件下,凝固型酸奶在21d货架期能够保证其良好的感官品质。
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| 关 键 词： | 凝固型酸奶 响应面 稳定剂 |
Optimization of the stabilizer for the solidified yoghurt by response surface method |
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| Yang Yang,Gao Hang,Duan Yanzhu.Optimization of the stabilizer for the solidified yoghurt by response surface method[J].Cereal and Food Industry,2014,21(6):50-53. |
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| Authors: | Yang Yang Gao Hang Duan Yanzhu |
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| Affiliation: | Kunming Xuelan Dairy Co. , Ltd. (Kunming 650217) |
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| Abstract: | Using the sensory evaluation of stability as an indicator,the optimal formula of solidified yoghurt stabilizer was optimized by response surface method.The optimal formula of solidified yoghurt stabilizer is as follows：hydroxypropyl distarch phosphate is 0.12%,pectin is0.1%,and agar is 0.07%.Under the condition of the stability of the system,solidified yoghurt can guarantee good sensory quality products during 21 days of shelf life. |
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| Keywords: | solidified yoghurt response surface stabilizers |
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