粉碎型苏籽酸奶稳定剂的筛选研究

Screening of Stabilizer for Crushed Suye Yoghurt

目的:解决粉碎型苏籽酸奶中苏籽与酸奶在融合过程出现的分层现象。方法:添加果胶、黄原胶、海藻酸钠、琼脂、羧甲基纤维素钠(CMC-Na)、明胶、海藻酸丙二醇酯(PGA)等7种单一的稳定剂,通过对其形态、色泽、苏籽分布情况的观察,选出相对较好的稳定剂进行理化指标及感官指标相结合测定的方法进一步筛选并确定各自最适添加量,对筛选出的适宜稳定剂进行正交试验获得复合稳定剂的最优配比。结果:适宜于粉碎型苏籽酸奶的单一稳定剂为明胶0.15%、黄原胶0.07%、果胶0.10%,通过进一步正交实验得出三者复配最优组合添加剂量为:明胶0.20%、黄原胶0.09%、果胶0.10%。

Purpose:To solve the stratification phenomenon of Su-seed and yogurt in the fusion process.Method:Ad-dpectin,xanthan,gum,sodium,alginate,agar,sodium carboxy methylcellulose(CMC-Na),gelatin,propylene glycolalginate(PGA)seven kinds of single stabilizers,through its morphology,color,Su seed distribution of the observa-tion,select the relatively good stabilizer for physical and chemical indicators and sensory indicators combined deter-mination of the method to further screen and determine their respective optimal dosage. Finally,the optimal ratio ofthe selected stabilizer was obtained by orthogonal test. Result:A single stabilizer suitable for crushed Suye yoghurtwas 0.15% gelatin;0.07% of xanthan gum and 0.10% of pectin. The results showed that the optimal dosage of gelatinwas 0.20% gelatin,0.09% xanthan gum and 0.10% pectin by further orthogonal experiment. And it has a significanteffect on improving the sedimentation of soda seeds in crushed Suye yogurt.