分层果汁酸奶的研究

Study on yoghurt with a fruit juice layer

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.