| 脂肪替代品对脱脂搅拌型酸奶流变性的影响 |
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| 引用本文： | 成坚,刘晓艳,王琴. 脂肪替代品对脱脂搅拌型酸奶流变性的影响[J]. 中国乳品工业, 2004, 32(12): 13-15 |
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| 作者姓名： | 成坚 刘晓艳 王琴 |
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| 作者单位： | 仲恺农业技术学院,食品系,广东,广州,510225 |
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| 摘 要： | 研究了不同脂肪替代品对脱脂搅拌型酸奶流变性的影响。结果表明,适当浓度的海藻酸丙二醇酯(PGA)、琼脂、高酯果胶、明胶、变性淀粉,都可以使酸奶达到一定的表观黏度,具有增稠的作用,解决酸奶组织砂状和口感粗糙、乳清分离等问题。其中添加质量浓度为5g/L变性淀粉及质量浓度为1g/L果胶的抗剪切能力最好。
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| 关 键 词： | 脂肪替代品 搅拌型酸奶 流变性 |
| 文章编号： | 1001-2230(2004)12-0013-03 |
| 修稿时间： | 2004-07-28 |
Effect of fat replacer on the rheology of stirring skim yogurt |
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| CHENG Jian,LIU Xiao-yan,WANG Qin. Effect of fat replacer on the rheology of stirring skim yogurt[J]. China Dairy Industry, 2004, 32(12): 13-15 |
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| Authors: | CHENG Jian LIU Xiao-yan WANG Qin |
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| Abstract: | Effect of fat replacer on the rheolgy of stirring skim yogurt was st udied in this paper.It was shown that, stirring skim yogurt got certain viscosit y and became more stiff by the action of appropriate concentration of PGA, agar, high methoxyl pectin, gelatin and modified starch,which resolved yogurt flaws such as rough feeling,whey separation and so on . Otherwise, 0.50%modified sta rch or 0.1%agar addition showed better ability of anti-cutting. |
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| Keywords: | fat replacer stirring skim yogurt rheology |
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