摘要
为优化常温酸奶稳定剂，研究出体系均匀、无蛋白质变性且稳定的长货架期酸奶，将不同单体稳定剂加入原乳进行发酵，进行稳定剂的筛选及添加比例的确定。结果表明，在原乳中添加0．7％～0．8％变性淀粉、0．3％～0．35％明胶、0．085％～0．1％结冷胶、0．09％～0．12％5X乙酰酒石酸单双甘油酯和0．35％～0．45％海藻酸钠作为稳定剂，能够提高发酵乳的口感及质量，并为消费者所接受。
The purpose of this paper is to optimize the stabilizer in normal temperature yogurt and study out the even-textured, no protein denaturation and long shelf life yogurt. The methodology in this paper is to put different monomer stabilizers into milk, ferment, screen the stabilizers and confirm the scale of additive amount. The results show that the yogurt includes 0.7% -0.8% denaturated starch, 0.3% - 0.35% glutin, 0.085% -0.1% gellan gum, 0.09% - 0.12% DATEM and 0.35% - 0.45% algin which can get better mouth feel and quality.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第9期57-60,共4页
China Dairy Industry
基金
2013年呼市科技计划重大专项(2013-重-工-15)
关键词
常温酸奶
稳定剂
筛选
normal temperature yogurt
stabilizer
screen
