不同增稠剂对豆乳夸克品质的影响

Influence of Thickeners on the Quality of Soymilk Quark

利用豆乳部分替代牛乳生产豆乳夸克,不仅可以降低成本,还可以改善风味,使动植物营养互补。为使豆乳夸克达到细腻、饱满的口感,避免乳清析出、油脂分离等缺陷,必须添加一些增稠剂。通过对单一增稠剂持水率的测定,选定效果较好的3种胶体,即PGA、刺槐豆胶和黄原胶,进行正交试验以选定最佳配比,结果为:PGA添加0.2%,刺槐豆胶添加0.3%,黄原胶添加0.1%时制备的豆乳夸克口感最佳。

Soymilk quark manufactured by part soymilk to substitute milk could reduce the cost, improve fla- vor and enhance nutrients at the same time. This paper showed that some kinds of thickeners should be added to the soymilk quark in order to prevent whey and fat dissociating. According to the sensory evaluation scores, the optimum formulation of the thickeners used in soymilk quark was： PGA 0.2%, Locust bean gum 0.3%, Xanthan gum 0.1%, respectively.