不同稳定剂对大果粒酸羊奶品质的影响

Effect of Different Stabilizers on Quality of Fermented Goat's Milk with Big Fruit Particles

[目的]研究低酰基结冷胶等不同稳定剂对大果粒酸羊奶品质的影响。[方法]通过大果粒酸羊奶中添加不同量的低酰基结冷胶、果胶、刺槐豆胶、羟丙基二淀粉磷酸酯,研究不同稳定剂单剂和复配对大果粒酸羊奶稳定性和感官的影响。[结果]低酰基结冷胶的添加量0.06 g/kg时,大果粒酸羊奶的稳定性最好;复配时4种胶体的添加量为低酰基结冷胶0.03 g/kg,刺槐豆胶0.50 g/kg、果胶0.20g/kg、羟丙基二淀粉磷酸酯15.00 g/kg。总添加量为15.73 g/kg时零剪切黏度最高可达4 236 mPa.s,即稳定性最高,沉淀率也最高,可达80.5%,且感官评分最高可达90分。[结论]该研究为解决大果粒酸羊奶的沉降提供一定的理论依据。

[Objective] To study the effect of low acyl gellan gum and other stabilizer on the quality of fermented goat’s milk with big fruit particles.[Method] Different doses of low acyl gellan gum,gum,locust bean gum,cross-linked hydroxypropyl ether starch were added into the fermented goat’s milk,their individual and combined impact on the stability and sensory quality of the goat’s milk was studied.[Result] With 0.06 g/kg low acyl gellan gum,the stability of fermented goat’s milk with big fruit particles was the best;the addition of four kinds of gum was 0.03 g/kg low-acyl gellan gum,0.05 g/kg locust bean gum,0.20 g /kg pectin and 15.00 g/kg cross-linked hydroxypropyl ether starch.With the total addition of 15.73 g/kg,the zero shear viscosity could be up to 4 236 mPa·s,the precipitation rate was as high as 80.5%,and the sensory score could be up to a maximum of 90.[Conclusion] The study provides certain theoretical references for the precipitation of fermented goat’s milk with big fruit particles.