摘要
在果胶、明胶、变性淀粉3种酸乳增稠剂进行搅拌型酸乳增稠单因素试验基础上采用二次正交旋转组合设计进行搅拌型酸乳增稠复配实验。结果表明:当3种增稠剂添加量分别为0.1%,0.7%,0.7%,总的添加量约为0.24%时,搅拌型酸乳黏度可达0.296Pa.s,复配充分利用增稠剂之间的协同交互作用,从而较显著地降低了单一增稠剂的添加量。
On the basis of single factor experiment,the quadratic orthogonal rotation design with three factors was used to study on mixed thickeners experiment of Pectin, Gelatin and Modified starch in stirred yoghurt.The result indicates that there is mutual impact in three thick- ener agents ; the optimum mixed ingredient of three thickener agents is 0.1%,0.7% and 0.7% respectively ;and then, the viscosity value of stirred yoghurt is up to 0.296Pa-s;total additive volume is 0.24%,mixed adding can reduce the single additive volume strongly.
出处
《中国乳品工业》
CAS
北大核心
2008年第12期30-33,共4页
China Dairy Industry
关键词
搅拌型酸乳
增稠剂
黏度
添加量
stirred yoghurt
thickener agents
viscosity
additive volume
