摘要
采用单因素实验,以感官评价和稳定性分析为指标,考察在燕麦奶中高酰基结冷胶、微晶纤维素、卡拉胶的应用特性,并确定各个胶体的适宜添加量。论述了燕麦牛奶的配方、工艺,通过不同添加量的食用胶在燕麦奶中的应用实验验证了结冷胶、微晶纤维素、卡拉胶在含燕麦奶中的应用特性。结果表明,结冷胶在燕麦奶中具有良好的悬浮稳定性。
The application characteristics of high-acyl gellan gum; microcrystalline cellulose; carrageenan in the oat milk were investigated,and the optimum adding amount of each edible gum was determined through single factor experiment, sensory evaluation and analysis of stability as index. This paper reviewed formula and process in the oat milk, as well as the application characteristics of high-acyl gellan gum; microcrystalline cellulose and carrageenan through the application experiment of adding different amount of edible gum in oat milk. The result indicated that gellan gum was well suspension stability in the oat milk beverage.
出处
《中国乳品工业》
CAS
北大核心
2014年第12期46-48,共3页
China Dairy Industry
基金
内蒙古自治区2013年科技重大专项
关键词
结冷胶
食用胶
燕麦
乳饮料
gellan gum
edible gum
oat
milk beverage
