摘要
研究了明胶、果胶、改性琼脂和变性淀粉4种增稠剂对凝固型发酵酸豆乳质构的改良效果。通过测定产品冷藏期间凝胶强度、表观黏度、持水力等指标的变化,得出了这4种增稠剂在凝固型发酵酸豆乳中单独使用的最佳添加量分别为:明胶0.6%,果胶0.3%,改性琼脂0.4%,变性淀粉0.5%(均为质量分数)。
This study aims to improve the texture of the set soybean yoghurt by using four kinds of food thickener :gelatin,pectin,modified agar-agar and modified starch.It analyses the optimal addition amount of these four food thickeners in set soybean yoghurt through the changes of gel strength,viscosity,retention ability during the cold storage period.The result of the respectively optimal addition amount of these four food thickeners in set soybean yoghurt is gelatin 0.6%,pectin 0.3%,modified agar-agar 0.4% and modified starch 0.5%.
出处
《中国乳品工业》
CAS
北大核心
2010年第4期38-41,共4页
China Dairy Industry
关键词
发酵酸豆乳
增稠剂
质构
soybean yoghurt
food thickener
texture.