稳定剂对酸奶感官及匀质指数影响的研究

Effect of stabilizer on sensory and homogenization of yoghurt

针对不同稳定剂添加量以及均质参数对酸奶组织状态、感官特性的影响,采用brookfield流变仪对破乳后酸奶的动态黏度进行了测定,采用TA质构仪对酸奶硬度、匀质指数进行检测,采用SPSS数据分析软件对酸奶黏度、匀质指数、感官等指标的相关性进行评价。并结合感官评价对物理淀粉、均质压力、瓜尔豆胶、魔芋胶进行了正交实验,经过实验筛选出最优配方案为:物理淀粉为1.2%,均质压力25MPa,瓜尔豆胶0.08%,魔芋胶0.08%。在该工艺条件下酸奶稳定性、口感达到最优状态。并对不同均质条件下物理淀粉的糊化情况进行了研究,实验发现当均质压力为15MPa,均质温度为50～60℃时,糊化效果最好。

The influence of different stabilizers and homogenization parameters on yogurt texture and sensory characteristics were studied.The dynamic viscosity of yogurt was determined by Brookfield rheometer.The hardness and homogenization index of yogurt were detected by TA texture analyzer.SPSS data analysis software was used to evaluate the correlation among yoghurt viscosity,homogenization index and sensory index.In combination with sensory evaluation,orthogonal experiments were carried out on physical starch,homogenizing pressure,guar gum and konjac glucomannan.The best formula was :starch 1.2%,homogenizing pressure 25MPa,guar gum 0.08%,konjac glucomannan 0.08%.Under the above conditions,the stability and taste of yogurt were the best.The gelatinization of starch under different homogenization conditions was studied.It was found that the gelatinization effect was best when homogenization pressure was 15MPa and the homogenization temperature was 50 ~60℃.