| 不同增稠剂对凝固型发酵酸豆乳质构的影响 |
| |
| 引用本文： | 孟岳成,林海知,陈洁. 不同增稠剂对凝固型发酵酸豆乳质构的影响[J]. 中国乳品工业, 2010, 38(4) |
| |
| 作者姓名： | 孟岳成 林海知 陈洁 |
| |
| 作者单位： | 浙江工商大学食品与生物工程学院,杭州,310035 |
| |
| 摘 要： | 研究了明胶、果胶、改性琼脂和变性淀粉4种增稠剂对凝固型发酵酸豆乳质构的改良效果.通过测定产品冷藏期间凝胶强度、表观黏度、持水力等指标的变化,得出了这4种增稠剂在凝固型发酵酸豆乳中单独使用的最佳添加量分别为:明胶0.6%,果胶0.3%,改性琼脂0.4%,变性淀粉0.5%(均为质量分数).
|
| 关 键 词： | 发酵酸豆乳 增稠剂 质构 |
Influences of food thickeners on the texture of set soybean yoghurt |
| |
| MENG Yue-cheng,LIN Hai-zhi,CHEN Jie. Influences of food thickeners on the texture of set soybean yoghurt[J]. China Dairy Industry, 2010, 38(4) |
| |
| Authors: | MENG Yue-cheng LIN Hai-zhi CHEN Jie |
| |
| Affiliation: | MENG Yue-cheng,LIN Hai-zhi,CHEN Jie(College of Food , Biological Engineering,Zhejiang Gongshang University,Hangzhou 310035,China) |
| |
| Abstract: | This study aims to improve the texture of the set soybean yoghurt by using four kinds of food thickener :gelatin,pectin,modified agar-agar and modified starch.It analyses the optimal addition amount of these four food thickeners in set soybean yoghurt through the changes of gel strength,viscosity,retention ability during the cold storage period.The result of the respectively optimal addition amount of these four food thickeners in set soybean yoghurt is gelatin 0.6%,pectin 0.3%,modified agar-agar 0.4% and m... |
| |
| Keywords: | soybean yoghurt food thickener texture. |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
