摘要
变性淀粉在酸奶生产中得到了广泛的应用。其良好的口感和润滑质地,不但可以使酸奶产品在货架期内粘度稳定,而且可以防止乳清析出。酸奶加工过程的条件对淀粉的吸水膨胀、糊化、颗粒大小有显著的影响,从而对酸奶产品的粘度、质地、口感产生影响。
Modified food starch are used in the yoghurt industry in a wide variety of products to provide many desired properties including viscosity, texture, mouthfeel improvement. Many factors have to be considered before a choice of starch can be made; processing conditions, ingredients and storage requirements all influence the overall performance of a starch.
出处
《乳业科学与技术》
2003年第4期157-159,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
淀粉
杀菌温度
均质
吸水膨胀
糊化
粘度
starch, pasteurization temperature, homogenization, hydration, cooking, viscosity
