不同稳定剂对香蕉凝固型酸奶品质的影响

Effects of stabilizers on the quality of banana set yoghurt

【目的】对比4种稳定剂对香蕉凝固型酸奶品质的影响,为香蕉凝固型酸奶制作工艺优化和酸奶品质提升提供科学参考。【方法】以不添加稳定剂和香蕉果肉及仅添加香蕉果肉为对照,探讨黄原胶、果胶、卡拉胶和CMC-9等4种稳定剂不同添加量对香蕉凝固型酸奶稳定性、质地、黏度、持水力和质构特性的影响。【结果】稳定剂添加对香蕉凝固型酸奶各品质指标的影响存在明显差异,以添加0.250%~0.500%黄原胶的香蕉凝固型酸奶品质最佳,其凝乳和稳定效果好、口感软滑细腻、酸奶持水力和黏度均优于其他3种稳定剂;其次是果胶,添加量以0.500%为宜;卡拉胶对香蕉凝固型酸奶的质构特性、品质影响大,酸奶质地过硬;CMC-9添加后黏度稍差,需添加较多量才能保持酸奶的凝固形态。【结论】黄原胶可作为制备香蕉凝固型酸奶的稳定剂单独使用,以0.250%~0.500%的添加量为宜。

[Objective]The effects of different stabilizers on the quality of banana set yoghurt were studied to provide scientific references for optimizing its processing and improving the quality. [ Method ] One control group was yoghurt without any stabilizers or banana pulp, and the other control group was yoghurt only added with banana pulp. The effects of CMC-9, pectin, xantban gum, and carageenan at different concentrations on sensory quality, viscosity, wa- ter-holding capacity, and TPA parameters （hardness, adhesiveness, gumminess, cohesiveness, and springiness） were explored. [Result]There were obvious differences in effects on banana set yoghurt by using different stabilizing agents. Addition of 0.250%-0.500% xanthan gum produced optimal sensory attributes including good stability and fine taste. Modification of banana set yoghurt by xanthan gum caused an increase in water holding capacity and apparent viscosity compared to the other 3 stabilizing agents. Addition of pectin 0.500% also obtained good quality of banana yoghurt. However, addition of CMC-9 resulted in poor sloppy yoghurt, requiring more amounts for maintaining solidification. Carageenan addition tremendously affected yoghurt texture and quality and made the yoghurt too hard. [Conclusion] Xanthan gum at the concentration of 0.250%-0.500% is more suitable as banana set yoghurt stabilizer.