摘要
增稠剂在食品工业中用途非常广泛,尤其在乳制品加工中,科学合理地使用增稠剂不仅可以改善乳制品的口感、黏合性、风味等功能,而且还可以降低生产成本,提高产品的稳定性。新版《食品安全国家标准食品添加剂使用标准》(GB 2760—2014)于2015年5月24日实施,与2011版标准相比,新版标准在牛乳制品中允许使用的增稠剂种类及用量方面都作了调整。通过对新版标准中常用增稠剂的种类、作用机理及检测方法进行详细叙述,介绍了其在乳制品生产中的实际应用状况。
Thickening agents are widely used in food production, especially in dairy products. It could not only improve the quality of dairy products in taste, adhesiveness, and flavor etc., but also could lower the production cost and increase the products＇ stability by exactly and reasonably adding thickening agents. A new version of 《national standard of food safety- addition standards of food additives》（GB 2760—2014） is carried out on May 24,2015. Compared with the old version applied in 2011,the types and added amounts of thickening agents allowed to be added in dairy products have been adjusted in the new edition standard. In this paper, the common types of thickening agents, and their functional mechanism and detection methods are fully discussed, meanwhile, the actual status of their application in dairy products are also be introduced.
出处
《农产品加工（下）》
2016年第1期57-61,共5页
Farm Products Processing
基金
国家自然科学基金青年科学基金项目(31501563)
洛阳市畜牧局项目(2518)
河南省教育厅自然科学研究项目(13A550252
2011A550004)
关键词
增稠剂
牛乳制品
应用
thickening agents
dairy products
application
