摘要
以搅拌型酸奶为研究对象,在分别添加卡拉胶、刺槐豆胶、果胶3种胶体的单因素试验基础上,采用正交试验进行稳定剂的复配。试验结果表明,果胶胶体单一临界下限添加量为0.02%,卡拉胶与刺槐豆胶单一用量上限为0.05%;复配时3种胶体的最佳添加量为卡拉胶0.05%、刺槐豆胶0.03%、果胶0.05%。
Based on single-factor effect investigation, this research used orthogonal experimental design to investigate the cooperation effects on yogurt stability of mixed gum consisting of carrageenan,locust bean gum and pectin.Results showed that minimum additional amount of pectin is 0.2%, and maximum amount of carrageenan and locust bean gum is 0.5‰. When the three gums were mixed, the optimal dosage is carrageenan 0.5‰, locust bean gum 0. 3‰, and pectin 0. 5‰.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期148-150,共3页
Food and Fermentation Industries
基金
国家"十一五"科技支撑计划(No.2006BAD04A14)
关键词
刺槐豆胶
卡拉胶
果胶
黏度
流变性
Locust bean gum, carrageenan, pectin, viscosity, rheology
