摘要
研究了琼脂、单甘酯和蔗糖酯作为复合稳定剂在搅拌型酸奶中的应用。结果表明,琼脂、单甘酯和蔗糖酯具有较好的协同作用,通过Box-Behnken试验设计,建立了持水力与三种稳定剂配比之间的动态模型,得到三种稳定剂的最佳配比为:琼脂0.31%、单甘酯0.15%和蔗糖酯0.16%,贮存7 d后,酸奶的组织状态细腻、均匀滑爽、无乳清析出、风味和口感均良好。
The application of different levels of agar,monoglycerides and sucrose esters as the stabilizer blends in stirred yoghurt was studied in this paper.It was observed that there existed dramatically synergistic interactions among agar,monoglycerides and sucrose esters.The dynamical model of the ratios of the water retention capacity to three other stabilizers was established by the three factors Box-Behnken experiment.The optimum proportion among them was agar 0.31%,monoglycerides 0.15%,sucrose esters 0.16%.
出处
《食品工业》
北大核心
2012年第1期74-76,共3页
The Food Industry
关键词
复配稳定剂
琼脂
单甘酯
蔗糖酯
搅拌型酸奶
stabilizer blends
agar
monoglycerides
sucrose esters
stirred yoghurt
