摘要
以产品的黏度、持水力、流变特性和感官评定为主要指标,使果汁与酸奶形成明显的两层。结果表明:果汁添加量为质量分数20%,果汁中添加CMC∶明胶=3︰1~2︰1(1.8%),变性淀粉︰卡拉胶=10︰1~7︰1(2.5%),卡拉胶︰黄原胶=4︰1~3︰1(1.0%)复配效果较好,其中以变性淀粉和卡拉胶复配效果最好。
The main indexes such as viscosity, WHC, rheology and sensory assessment between fi-uit juice and set yoghurt were studied. The results indicated that the concentration of juice 20% ,CMC : glation 1.8%(3 : 1-2 : 1), modified starch : carrageenan 2.5% (10 :1-7: 1)or xanthan gum : carrageenan 1.0%(4 : 1-3 : 1)in the fruit juice are better. The ratio of modified starch : carrageenan is the best among them.
出处
《中国乳品工业》
CAS
北大核心
2007年第5期36-41,共6页
China Dairy Industry
关键词
分层酸奶
持水力
界面
外观
yoghurt with a fruit juice layer-WHC
interface
appearance