复配稳定剂在牛奶布丁加工中的应用

The Application of Stabilizer Blends in Milk Pudding Production

研究了卡拉胶、黄原胶和变性淀粉作为复配稳定剂在牛奶布丁中的应用。结果表明:卡拉胶与黄原胶、变性淀粉与黄原胶有较好的协同作用,通过三因素二次正交旋转组合设计实验,建立了黏度与3种稳定剂配比之间的动态模型,得出了3种稳定剂的添加量0.25%、0.20%、3.00%。牛奶布丁具有膏体状、黏稠度适中、半凝固状外观效果的的质构特点,在冷藏(4℃)和常温(25℃)贮存30d后,黏度、持水力和感官特征良好,冷藏效果更佳。

The application of different levels of earrageenan, xanthan gum and denatured starch as the stabilizer blends in milk pudding was studied in this paper. It was observed that there existed dramatically synergistic interactions between carrageenan and xanthan gum,denatured starch and xanthan gum. The dynamic model of the ratios of the viscosity, to three other stabilizers was established by the three factors quadratic orthogonal circumrotation experiment. The optimum proportion（ % ） among them was 0.25：0.2：3. Milk pudding g texture characteristics are pasty, medium viscous, and semi - concretionary. In the refrigerator （4℃） and at room temperature （25℃） after 30d storage, it has good viscosity, water holding capacity and sensory characteristics and the refrigeration result becomes better.