葵盘果胶与海藻酸钠丙二醇酯复配在搅拌型酸奶中的应用

Application of sunflower pectin mixed with sodium alginate propylene glycol ester in stirred yoghurt

将葵盘果胶与海藻酸钠丙二醇酯(PGA)进行复配并应用在酸奶中以弥补单独葵盘果胶在搅拌型酸奶中应用时的不足。本研究以单因素实验结果为基础,将葵盘果胶、PGA添加量作为变量因素,以酸奶的感官评价得分、表观黏度、脱水收缩敏感性、持水能力、凝胶强度为响应值,通过响应面法建立分析模型确定两者复配在酸奶中应用的最佳优化配方。结果表明,响应面优化的亲水性胶体添加量为:0.22g/100 g葵盘果胶,0.10 g/100g PGA。本实验为葵盘果胶及葵盘果胶与PGA复配胶在搅拌型酸奶工业的应用提供了理论依据。

Sunflower pectin and PGA were mixed and used in stirred yogurt to compensate for the shortcomings of sunflower pectin solely used in stirred yogurt.Based on the results of single factor experiment,the amount of sunflower pectin and PGA were selected as variable factors,and sensory evaluation score,apparent viscosity,dehydration shrinkage sensitivity,water holding capacity,and gel strength of yogurt were selected as response values.The response surface method was used to determine the optimal formula of the mixture of sunflower pectin and PGA.The results showed that the optimal dosage of hydrophilic colloids for response surface optimization was 0.22 g/100 g sunflower pectin and 0.10 g/100 g PGA.This study provides a theoretical basis for the application of sunflower pectin and sunflower pectin PGA complex in the stirred yogurt industry.