增稠剂对搅拌型酸奶感官及流变特性的影响

Study on thickening agent on the sensory and rheological properties of yogurt

针对不同增稠剂添加量对酸奶组织状态、加工情况、感官特性的影响,采用brookfield流变仪对破乳后酸奶进行了测定,分析增稠剂对黏度、触变性的影响。并结合感官评价对变性淀粉、琼脂、结冷胶、海藻酸钠进行了正交实验,经过实验筛选出最优配方案为:变性淀粉1.2%,琼脂0.08%,结冷胶0.06%,海藻酸钠0.2%(均为质量分数,下同);在该工艺条件下酸奶稳定性、口感达到最优状态。并对不同淀粉添加量的淀粉糊化效果进行观察,实验发现当淀粉添加量为1%-1.2%时,糊化效果最好。

the influence of different thickeners addition on the microstructure,yogurt processing,sensory characteristics,The yogurt is tested with a brookfield rheometer,analysis the impact of Pthickening agent on viscosity and thixotropy.Orthogonal experiments of modified starch,agar,gellan gum,sodium alginate.The optimal scheme is screened out:modified starch 1.2%,agar 0.08%,gellan gum 0.06%,sodium alginate 0.2%.Under the conditions,the stability,achieve the best taste of yogurt.The effect of different starch addition on the gelatinization of starch was observed.It was found that the gelatinization effect was best when the amount of starch was l%-1.2%.