摘要
研究PGA、果胶、大豆多糖、CMC这4种添加剂的复配工艺对高蛋白酸奶体系质构的影响。采用单因素和正交试验相结合的设计,以凝胶强度和凝胶稠度作为评价标准,选择添加剂的最优复配工艺。结果表明,凝胶强度最大时, 4种添加剂的最优复配工艺为:PGA 0.5 g/kg,大豆多糖4.5 g/kg,果胶1.0 g/kg, CMC 6.0 g/kg;凝胶稠度最小时, 4种添加剂的最优复配工艺为:PGA 0.5 g/kg,大豆多糖3.0 g/kg,果胶0.5 g/kg, CMC 4.0 g/kg。综合考虑各因子的影响程度和体系的稳定性,最终确定最优方案为:PGA 0.5 g/kg,大豆多糖3.0 g/kg,果胶1.0 g/kg, CMC 6.0 g/kg。在此条件下,体系的凝胶强度为57.77 g,黏稠度为658.92 g·s。在25℃下放置3个月,未出现乳清析水分层或蛋白聚集沉淀的现象,体系稳定性较好。
The effect on texture of high protein yogurt was studied which depend on the constitute of PGA,soybean polysaccharide,pectin and CMC.Based on the gel strength and consistency as estimation standards,both single factor experiment and orthogonal test were operated to screen the optimal dosages.The results indicated that if the constitute of the four additives were PGA 0.5 g/kg,soybean polysaccharide 4.5 g/kg,pectin 1.0 g/kg,CMC 6.0 g/kg,the maximum gel strength was obtained.On the other hand,the minimum gel consistency was realized on account of the constitute as follows:PGA 0.5 g/kg,soybean polysaccharide 3.0 g/kg,pectin 0.5 g/kg,CMC 4.0 g/kg.In consideration of the degree of factors and stability of the system,the final choice was that PGA 0.5 g/kg,soybean polysaccharide 3.0 g/kg,pectin 1.0 g/kg,CMC 6.0 g/kg.Under the condition,the gel strength and consistency were 57.77 g and 658.92 g·s.After keeping the high protein yogurt at 25℃for 3 months,no precipitation of water or protein precipitation was observed which indicated that the yogurt system was quite stable.
作者
李星岩
杨畅
高飞
李洪亮
李树森
季慧苹
LI Xingyan;YANG Chang;GAO Fei;LI Hongliang;LI Shusen;JI Huiping(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.(Hohhot 011500))
出处
《食品工业》
CAS
北大核心
2019年第5期24-28,共5页
The Food Industry
