口感淀粉的特性及在乳酸饮料中的应用

Properties of taste starch and the application in the Lactic acid drink

对比研究了国产口感淀粉与国外口感淀粉的特性差异,包括粘度、凝沉性、流变性和稳定性;同时研究了口感淀粉在乳酸饮料中的应用。通过感官评定及稳定性实验发现在乳饮料中添加0.5%左右的口感淀粉、其爽滑度和储存稳定性均有明显改善。此外,国产口感淀粉应用效果与国外口感淀粉相近。

This paper compared the differences on the characteristics between the domestic taste starch A and the foreign taste starch B, includ- ing viscosity, retrogradation, theology and stability; and the application of the taste starch on the lactic acid drink was studied. Through the ex- periment of sensory evaluation and the stability, it was showed that when 0.5% taste starch was added, the smooth degree and storage stability of the lactic acid drink were improved obviously. In addition, the application effect of starch A was similar to the foreign taste starch B.