摘要
以马铃薯淀粉为原料,三氯氧磷为酯化剂制备磷酸酯淀粉。然后把磷酸酯淀粉作为增稠稳定剂,以酸奶的酸度、持水力和感官评定为指标,通过一系列单因素实验和正交实验确定了生产该种酸奶的最佳配方:发酵温度43℃,磷酸酯淀粉添加量0.4%,蔗糖添加量7%,发酵时间4 h。制备的磷酸酯淀粉作为增稠稳定剂可以提高酸奶品质。
Potato starch was used as the raw material, and the phosphate starch was prepared by phosphorus oxychloride. Then the starch phosphate ester as the thickening agent, the acidity of yogurt, water holding capacity and sensory evaluation index, through a series of single factor experiment and orthogonal experiment, the best formula of producing this kind of yoghurt was determined： temperature 43 ℃, the starch phosphate ester 0.4%, sucrose 8%, fermentation time 4 h. The preparation of phosphate starch as thickening stabilizer can improve the quality of yogurt.
出处
《中国乳品工业》
CSCD
北大核心
2017年第4期62-64,共3页
China Dairy Industry
基金
吉林省教育厅课题(2015第203号)
关键词
酸奶
增稠稳定剂
磷酸酯淀粉
yogurt
thickening stabilizer
phosphate starch
