摘要
首先确定卡拉胶、瓜儿豆胶、果胶在酸奶中的用量范围,研究了三种胶体与变性淀粉复配做为酸奶增稠剂。通过感官评定与流变仪分析相结合,获得最适合酸奶发酵体系的胶体配比组合,果胶0.25‰,卡拉胶0.15‰,瓜儿豆胶0.55‰,变性淀粉4‰。
This research investigated the usage bound of carrageenan,the guar gum and pectin associating with modified starch in yogurt using sensory analysis and rheology analysis.The results showed that pectin 0.25‰,carrageenan 0.15 ‰,guar gum 0.55 ‰ and modified starch 4 ‰ were most suitable.
出处
《乳业科学与技术》
2009年第6期259-262,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
国家"十一五"科技支撑计划(No.2006BAD04A14)
