| 搅拌型酸奶黏度特性的研究与改进 |
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| 引用本文： | 郑春翠,周晓云.搅拌型酸奶黏度特性的研究与改进[J].江苏调味副食品,2007,24(2):22-24. |
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| 作者姓名： | 郑春翠 周晓云 |
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| 作者单位： | 浙江工业大学,浙江,杭州,310014 |
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| 摘 要： | 为了解决搅拌型酸奶黏度问题,本文研究了凝固型和搅拌型酸奶黏度特性的差别.结果表明,在提高酸奶的黏度和稳定性方面,添加复合稳定剂比单一稳定剂效果好;其中0.50%果胶与0.25%明胶的复合稳定剂效果最好.
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| 关 键 词： | 凝固型酸奶 搅拌型酸奶 稳定剂 |
| 文章编号： | 1006-8481(2007)02-0022-03 |
| 修稿时间： | 2006年11月10 |
Research on the viscosity property of stirred yogurt and its improvement |
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| ZHENG Chun-cui,ZHOU Xiao-yun.Research on the viscosity property of stirred yogurt and its improvement[J].Jiangsu Condiment and Subsidiary Food,2007,24(2):22-24. |
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| Authors: | ZHENG Chun-cui ZHOU Xiao-yun |
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| Abstract: | In order to solve the viscosity property of stirred yogurt,the difference of viscosity property between the set yogurt and stirred yogurt was studied.The result indicated that the viscosity and stabilization of yogurt were greatly improved by adding mixed stabilizers.And the optimal compound stabilizer was the mixture of 0.50 % pectin and 0.25% gelatin. |
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| Keywords: | set yogurt stirred yogurt stabilizer |
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