亚麻籽胶在搅拌型酸奶加工中的应用研究

Application of Flaxseed Gum in Stirred Yoghurt Production

研究了亚麻籽胶、瓜儿豆胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。结果表明,亚麻籽胶与瓜尔豆胶有较好的协同作用,通过三因素二次正交旋转组合设计试验,建立了黏度、凝胶强度与三种稳定剂配比之间的动态模型,得出了三种稳定剂的最佳配比(%)是3:2:20,稳定剂的吨产品成本降低103.5～128.5元,使企业获得可观的经济效益;而且在冷藏条件、保证产品质量不变的情况下,添加复配稳定剂酸奶的保质期可延长至27d。

The applications of different levels of flaxseed gum （FG）, guar gum （GM） and denatured starch （DS） as to stabilizer blends of stirred yoghurt were studied. It was observed that there exists dramatically synergistic interactions between FG and GM. The dynamical models of the relationship of viscosity and gel strength with ratio of FG to GM to DS were established with three -factor quadratic orthogonal rotation combination test. The optimum proportion （%） among them is 3：2：20. The product costs per ton is decreased by ￥103.5 to 128.5, and this would bring great economical benefits to enterprises. Meanwhile, in the case of ensuring the products quality, the shelflife of yoghurt can be prolonged to 27 d at 4 ℃ by adding the stabilizer blends.