果汁酸性奶冻的研制

Preparation of acidic milk jelly with juice

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.