摘要
针对凝固型酸奶,选择常用增稠剂明胶、海藻酸丙二醇酯(PGA)、琼脂、马铃薯淀粉和交联变性淀粉,研究增稠剂对酸奶品质的影响,得到最佳的工艺条件和添加量,并通过试验确定了最佳的复配增稠剂配方。
Under the same processing conditions of set yoghurt, five kinds of thickeners were researched and three best thickeners were deter- mined according to organoleptic, physical and chemical investigation of yoghurt. The compound thickeners were studied further to obtain good quality of set yoghurt and reduce production cost.
出处
《中国乳品工业》
CAS
北大核心
2005年第7期31-32,44,共3页
China Dairy Industry
