| 复配增稠剂对酸奶质地的影响及工艺研究 |
| |
| 引用本文： | 潘晓亚,王立晖,马力. 复配增稠剂对酸奶质地的影响及工艺研究[J]. 食品研究与开发, 2006, 27(2): 67-68,71 |
| |
| 作者姓名： | 潘晓亚 王立晖 马力 |
| |
| 作者单位： | 西华大学生物工程学院,四川,成都,610039 |
| |
| 摘 要： | 本研究是以凝固型酸奶作为目标产品，从琼脂、明胶、变性淀粉、PGA等单体增稠剂中筛选出最佳的三种；然后把这三种单体增稠剂以不同的比例两两复配，在复配增稠剂添加量、培养时间和培养条件相同的情况下，根据粘度和感官指标筛选最佳复配比例。结果表明，在保证产品质量不变的情况下，复配增稠剂能代替市售增稠剂应用于酸奶生产中，这样能为企业节省大量的生产投入，并带来较大的经济效益。
|
| 关 键 词： | 凝固型酸奶 增稠剂 工艺 |
| 收稿时间： | 2005-04-20 |
| 修稿时间： | 2005-04-20 |
INFLUENCE OF THICKENERS ON THE QUALITY OF YOGHURT AND RESEARCH OF PRO- CESSING TECHNOLOGY |
| |
| PAN Xiao-ya,WANG Li-hui,MA Li. INFLUENCE OF THICKENERS ON THE QUALITY OF YOGHURT AND RESEARCH OF PRO- CESSING TECHNOLOGY[J]. Food Research and Developent, 2006, 27(2): 67-68,71 |
| |
| Authors: | PAN Xiao-ya WANG Li-hui MA Li |
| |
| Affiliation: | School of Bioengineering,Xihua University,Chengdu 610039,China |
| |
| Abstract: | The main purpose of thickeners used in yoghurts is to improve their viscosity, texture and taste. Under the same processing conditions of set yoghurt, several thickeners were researched and three best thickeners were determined according to organoleptic, physical and chemical investigation of yoghurt. The compound thickeners were studied further to ohtain good quality of set yoghurt and reduce cost. |
| |
| Keywords: | set yoghurt thickeners technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
