分层果汁果酱酸奶稳定性的优化

Optimization of Stability of Yogurt with Layered Juice

该试验以渗透深度、持水力,黏度为主要指标,制作并优化一种自下而上依次为果酱、酸奶、果汁的新型产品,研究稳定性对分层果汁果酱酸奶品质的影响。结果表明;果酱中0.7%的β-环状糊精、0.6%的海藻酸钠和0.7%的CMC复配使用,果汁中3.3%变性淀粉、0.6%卡拉胶和0.9%黄原胶复配使用,产品的稳定性最好。

With the index of the depth of osmosis, water holding capacity and viscosity, this paper made and optimized a new product of jam yogurt-juice, Which is a bottom-up model, as to study the effect of stability on the quality of the yogurt with layered juice and jam. The results showed the compounds of 0.7% βecyclo dextrin, 0.6% sodium alginate and 0.7% CMC in jam, meanwhile, the compounds of 3.3% modifiedstarch, 0.6% carrageenan and 0.9% xanthan gum in juice can make the product greatest stability.