| 海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响 |
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| 引用本文： | 卫晓英,李全阳,赵红玲,赵正涛.海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响[J].食品与发酵工业,2009,35(2). |
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| 作者姓名： | 卫晓英 李全阳 赵红玲 赵正涛 |
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| 作者单位： | 山东农业大学食品学院,山东泰安,271018 |
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| 基金项目： | 中国博士后科学基金，山东省自然科学基金 |
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| 摘 要： | 将不同量的海藻酸丙二醇酯(PGA)添加到原料乳中进行发酵,对其特性进行检测。结果表明,添加PGA后,酸乳的黏度显著增大,且形成了触变环,是1种触变性流体。其中PGA添加量为0.20%的触变环面积最大,为20 431.43。酸乳的表观黏度随剪切时间的变化曲线符合幂函数y=kx-n的变化规律,R2=0.975 3;实验表明,PGA不同的添加量能不同程度地影响酸乳的结构,以0.20%的添加量的效果最好:此时样品的持水力上升10.9%?乳清析出量下降26.0%,硬度8g。
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| 关 键 词： | 酸乳 海藻酸丙二醇酯(PGA) 流变学特性 质构 |
Impact of Propylene Glgcol Alginate on Yogurt |
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| Wei Xiaoying,Li Quanyang,Zhao Hongling,Zhao Zhengtao.Impact of Propylene Glgcol Alginate on Yogurt[J].Food and Fermentation Industries,2009,35(2). |
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| Authors: | Wei Xiaoying Li Quanyang Zhao Hongling Zhao Zhengtao |
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| Abstract: | Different amount of PGA were added into milk before fermentation.A set of relevant data was collected and analyzed.the results showed that PGA fermented yogurt was a thixotropy fluid with a very strict power relationship y = kx-n between average apparent viscosity of yogurt and the change of shear time;the experiments showed that different amounts of PGA had different impact on yogurt curd state,water holding capacity,rheology properties and texture.The best condition was 0.20% of PGA. |
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| Keywords: | yogurt propylene glgcol alginate(PGA) rheology properties texture |
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