摘要
为了研究马铃薯抗性淀粉在酸奶中的应用效果,以市售酸奶中常用的羟丙基二淀粉磷酸酯为对照,以马铃薯抗性淀粉、果胶、琼脂及其复合配方作为试验组,测定酸奶的黏度、乳清析出率等品质指标,并对感官品质如色泽、气味和组织状态进行评定。结果显示,单独使用马铃薯抗性淀粉做为乳化稳定剂,具有良好的色泽、口感和滋气味,但是组织状态不佳,与果胶、琼脂复配使用能相互弥补不足,当马铃薯抗性淀粉添加量为1.50%,果胶添加量为0.03%,琼脂添加量为0.15%时,酸奶的总体品质达到最佳。
In order to study the aplplication of potato resistant starch in yoghurt, hydroxypropyl distarch phos-phate were used as control group, potato resistant starch,pectin,agar and the complex formulation as test group. Quality indexes such as viscosity and whey precipitation rate were measured and sensory characteristics such as color, flavor and texture state were evaluated.The results showed that yogurt added potato resistant starch as emulsifier obtained better color, flavor and mouthfeel, potato resistant starch blend with pectin and agar could supplement each other. When adding potato resistant starch 1.50%, pectin 0.03%and agar 0.15%, the sur-face quality of yogurt was best.
出处
《食品研究与开发》
CAS
北大核心
2016年第10期23-27,共5页
Food Research and Development
基金
内蒙古自治区科技计划资助项目(201502094)
