稳定剂的添加量对酸乳口感黏度的影响

The impact of stabilizer addition to the palate viscosity of stirred yogurt

为了进一步研究淀粉在搅拌型酸乳体系中对口感黏度的影响,采用Anton Paar动态式流变仪,对不同淀粉添加量的酸乳体系的流变性能进行研究。研究结果显示,酸乳属于非牛顿流体,酸乳体系的口感黏度随淀粉添加量的增大而升高,随温度的升高而降低;并通过感官评价分析,得出不同淀粉添加量的酸乳最佳口感黏度。研究结果可以用于搅拌型酸乳加工工艺中淀粉添加量的配方及工艺参考。

To research the impact of stabilizer addition to palate viscosity on the stirred yoghurt product, tested the rheological properties of the yoghurt mixed with different amount of starch by Anton Paar dynamic rheometer. The research showed that the yoghurt was non-Newtonian fluids, and the palate viscosity of yoghurt increased with the increase of starch content, the palate viscosity of yoghurt decreasing with temperature. Then turn out the best palate viscosity of the yoghurt with different amount of starch. The outcome could be references used in the process of stirred yoghurt or the formula for yogurt.