摘要
主要介绍了一种果汁酸性奶冻的生产配方,结果发现:当CMC、卡拉胶、黄原胶与魔芋胶以3∶2∶1·2∶1·8比例复配,添加量为8‰时,可以有效改善果汁酸性奶冻的稳定性及口感。当蔗糖用量为6%,AK糖用量为0·02%时,采用柠檬酸∶乳酸∶酒石酸=1∶1∶1将产品pH调整到4·1时,产品口感爽滑,酸甜适中,有良好的咀嚼性。
The formula of acidic milk jelly with juice was studied.The result showed as follows, when the ratio of CMC, carrageenan,xanthan and konjac gum was 3:2:1.2:1.8 and the content was 8%0,the stability and tasty were greatly improved.When the content of sucrose and AK were 6% and 0.02.%, and pH was adjusted to 4.1 through mixed acid which composed by the same content of citric acid, lactic acid and tartrate,the stability and taste of the product were best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期273-275,共3页
Science and Technology of Food Industry
关键词
果汁
酸性奶冻
口感
稳定性
uice
acidic milk jelly
taste
stability