魔芋葡甘聚糖在酸奶中应用及其研究进展

Application and research progress of konjac glucomannan in yogurt

魔芋葡甘聚糖独特的结构及理化性质使其在食品工业领域具有广泛的应用前景。在酸乳中添加一定量的魔芋葡甘聚糖,不仅可以增强酸乳的黏稠性,保持酸乳的稳定,同时还可以改善酸乳的风味,进一步提高它的保健功能。本文就魔芋葡甘聚糖的结构、理化性质及其在酸奶中的应用进行了综述,并讨论了其在酸奶应用中的一些关注点,以期为魔芋葡甘聚糖在酸奶中的应用提供一定的参考。

Konjac glucomannan has a wide application prospect in food industry for its unique structure and physicochemical properties.The viscosity,stability,flavor and health care function of yogurt can be improved by adding a certain amount of konjac glucomannan.The structure and physicochemical properties of konjac glucomannan and its application in yogurt are reviewed,and some concerns in yogurt application are discussed,in order to provide a certain reference for the development and application of konjac glucomannan in yogurt.