摘要
以大豆乳、牛乳为混合豆-乳底物原料，以葡萄糖-δ-内酯（GDL）作为酸凝剂，以大豆乳、牛奶分别为底物作为对照，探讨不同的反应条件对豆-乳内酯凝胶质构特性的影响。结果表明：在反应条件分别为预热温度90～100％、预热时间5—15min、凝胶温度75—85℃、凝胶时间30～50min时可以获得质构特性较好的凝胶。
In this paper,soybean-milk lactone gel was made from mixture of soybean milk and milk with glucose-δ-1actone（GDL） as acid agent,soy milk and milk respectively as substrate as control. The effect of different reaction conditions on texture characteristics of soybean-milk lactone gel had been studied. The results showed that：better texture characteristics of soybean-milk lactone gel could be formed respectively, preheating temperature 90-100℃, preheating time 5-15min, gel temperature 75-85℃ and gel time 30-50min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期146-149,155,共5页
Science and Technology of Food Industry
基金
黑龙江省博士后基金(LBH-Z12054)
关键词
凝胶
质构特性
豆-乳内酯
葡萄糖-δ-内酯
gel
texture characteristics
soybean-milk lactone gel
gluconic acid-δ-lacton
