| 增稠剂对凝固型酸奶品质的影响研究 |
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| 引用本文： | 张国栋,马力,潘晓亚,李瑞,曾艳,陈彬.增稠剂对凝固型酸奶品质的影响研究[J].中国乳品工业,2005,33(7):31-32,44. |
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| 作者姓名： | 张国栋 马力 潘晓亚 李瑞 曾艳 陈彬 |
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| 作者单位： | 西华大学生物工程学院,四川,成都,610039 |
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| 摘 要： | 针对凝固型酸奶，选择常用增稠剂明胶、海藻酸丙二醇酯(PGA)、琼脂、马铃薯淀粉和交联变性淀粉，研究增稠剂对酸奶品质的影响，得到最佳的工艺条件和添加量，并通过试验确定了最佳的复配增稠剂配方。
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| 关 键 词： | 凝固型酸奶 增稠剂 工艺 |
| 文章编号： | 1001-2230(2005)07-0031-02 |
Influence of thickeners on the quality of yoghurt |
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| ZHANG Guo-dong,MA Li,PAN Xiao-ya,LI Rui,ZENG Yan,CHEN Bin.Influence of thickeners on the quality of yoghurt[J].China Dairy Industry,2005,33(7):31-32,44. |
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| Authors: | ZHANG Guo-dong MA Li PAN Xiao-ya LI Rui ZENG Yan CHEN Bin |
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| Abstract: | Under the same processing conditions of set yoghurt, five kinds of thickeners were researched and three best thickeners were deter- mined according to organoleptic, physical and chemical investigation of yoghurt. The compound thickeners were studied further to obtain good quality of set yoghurt and reduce production cost. |
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| Keywords: | set yoghurt thickener technology |
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