摘要
采用二次正交旋转组合设计对果胶、明胶、变性淀粉三种酸乳增稠剂进行复配实验。实验结果表明,三种增稠剂之间的交互作用极显著(p<0.01),三种增稠剂复配时最佳添加量分别为:0.0896、0.0964、0.0207g/kg,此时的酸乳黏度可达0.2924Pa·s,总添加量约为0.021%。
The quadratic orthogonal rotation design of three factors was used to study on the effect of mixed thickeners consisting of pectin,gelatin and modified starch. The results indicated that there is strong interation among the three thickeners,and the optimal proportions of the three thickeners are 0.08964,0.0964 and 0.0207 g/kg respectively. Under this formula,the viscosity value is up to 0.2924 Pa·s and the total addition volume is 0.021%.
出处
《食品科学》
CAS
CSCD
北大核心
2009年第2期34-37,共4页
Food Science
关键词
增稠剂
黏度
添加量
thickener
viscosity
addition amount
