摘要
在酸奶制品中使用稳定剂的目的是提高酸奶的粘稠度并改善其质地、状态与口感。本研究是以搅拌型酸奶作为目标产品,首先选择若干单体稳定剂按不同比例进行复配,在复配稳定剂添加量、培养时间和培养条件相同的情况下,根据最终产品的感官和理化指标筛选出最佳配比;然后以市售稳定剂作为对比样,在培养时间和培养条件相同的情况下,根据黏度和感官指标筛选最佳添加量。结果表明,在保证产品质量不变的情况下,用单体稳定剂可以替代市售稳定剂。这样能为企业节省大量的生产投入,并带来较大的经济效益。
The main purpose of using stabilizer in the yoghurts is to improve their stickey,texture,state and taste.ln t his subject,we did some research in stir ring yoghurt.Firstly,we chosed som e kinds of stabilizers and mixed them in different propor-tion when making yoghurt.After incu bation in the same conditions of dosa ge and processing parameters,we selected a best propor-tion according to yoghurt quality.Secondly,comparing with sold compou nd stabilizers,we selected the best dosage in the same in-cubation conditions.The conclusio n is that different sigal stabilizers can be used together insteading a co mpound stabilizer,and yo-ghurt quality can be kept.Furthermo re,it will save much more manufactur ing cost and bring great economic performance for enter-prises.
出处
《中国乳品工业》
CAS
北大核心
2002年第4期10-11,共2页
China Dairy Industry
