复合增稠剂对凝固型原味酸奶质地及微观结构的影响

Influence of combined thickeners on texture and microstructure of setplain yogurt

利用质构仪和扫描电子显微镜,研究食品增稠剂卡拉胶与槐豆胶、果胶与海藻酸钠、明胶与果胶的三种复配组合对凝固型原味酸奶质地及微观结构的影响。结果表明,配比为4:6的卡拉胶与槐豆胶的复配组合呈现最好的协同增效作用,改善酸奶样品的质地和微观结构,酸奶具有连续、均一、致密的空间网状结构;5:5的果胶与海藻酸钠的复配组合也对酸奶的质地具有改善作用;2:8的明胶与果胶的复配组合则表现出不良应用效果,尤其是导致酸奶的保水性下降。

The texture and microstructure of set-plain yoghurt were examined with texture analyzer and scanning electron microscopy （SEM） in order to show the effects of three combined thickeners, carrageenan plus carob gum and pectin plus alginate, and gelatin plus pectin, on the quality of yoghurt samples. The results showed that the combination of carrageenan and carob gum with a ratio of 4：6 made the best improving effect on yoghurt quality for yoghurt samples having a better texture with a continuous, uniform and compact microstructure. The combination of pectin and alginate with a ratio of 5：5 also had a clear improving effect on yoghurt quality, but the combination of pectin and gelatin with a ratio of 2：8 had the detrimental effect on yoghurt quality resulted in water retention of yoghurt samples decreasing.