三赞胶和刺槐豆胶复配及其在酸奶中的应用

Mixed Gel of Sanzan Gum/Locust Bean Gum and Its Application in Yogurt

为弥补三赞胶在酸奶中单独使用时的不足,复配三赞胶和刺槐豆胶,从表观黏度、凝胶性质2个方面,研究了三赞胶和刺槐豆胶的复配性质。以酸奶的感官评价、表观黏度、黏附性、脱水收缩敏感性为指标,确定三赞胶和刺槐豆胶在酸奶中的最佳质量分数和最佳配比。结果表明:当三赞胶和刺槐豆胶复配质量比9∶1~3∶7时,两者在表观黏度方面存在协同增效作用;当三赞胶和刺槐豆胶复配质量比10∶1~10∶10时,刺槐豆胶的加入可以提高复配胶的凝胶性质;复配胶在酸奶中的优化配方为复配胶添加量0.04%、复配质量比3∶7,制备得到的酸奶感官品质较优,稳定性好。故一定质量比的三赞胶与刺槐豆胶进行复配在理论与实际应用中均具有协同作用。

To compensate for Sanzan gum’s insufficiency when used alone in yogurt, the compound properties of Sanzan gum and locust bean gum were studied from two aspects of apparent viscosity and gel properties. The sensory evaluation, apparent viscosity, adhesiveness and susceptibility to syneresis of yogurt were used as indicators to determine the best concentration and best ratio of Sanzan gum and locust bean gum in yogurt. The results showed that when the ratio of Sanzan gum and locust bean gum was 9∶1-3∶7, and there was a synergistic effect in terms of apparent viscosity. When the ratio of Sanzan gum and locust bean gum was 10∶1-10∶10, the addition of locust bean gum could improve the gel properties of the mixed gel. The optimized formula of mixed gel in yogurt was 0.04% and the compound ratio was 3∶7, and the yogurt had better sensory quality and good stability. So, the mixed gel that certain ratio of Sanzan gum and locust bean gum had synergistic effects on theoretical and practical application.