| 酸奶生产中加工过程对淀粉性能影响的研究 |
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| 引用本文： | 魏晓琨,王炜华,刘彩妹,王钦胜,杨建辉.酸奶生产中加工过程对淀粉性能影响的研究[J].乳业科学与技术,2003,26(4):157-159. |
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| 作者姓名： | 魏晓琨 王炜华 刘彩妹 王钦胜 杨建辉 |
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| 作者单位： | 1. 北京光明健能乳业有限公司,北京顺义区,林河,101300
2. 光明乳业股份有限公司乳品八厂,上海,200125 |
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| 摘 要： | 变性淀粉在酸奶生产中得到了广泛的应用，其良好的口感和润滑质地，不但可以使酸奶产品在货架期内粘度稳定，而且可以防止乳清析出：酸奶加工过程的条件对淀粉的吸水膨胀、糊化、颗粒大小有显著的影响，从而对酸奶产品的粘度。质地、口感产生影响。
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| 关 键 词： | 淀粉 杀菌温度 均质 吸水膨胀 糊化 粘度 |
| 文章编号： | 1671-5187(2003)04-0157-0159 |
| 修稿时间： | 2003年10月12 |
Study of the Influence to Starch Property in Yoghurt Processing |
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| Wei Xiaokun,Wang Weihua,Liu Caimei,Wang Qinsheng,Yang Jianhui''''.Study of the Influence to Starch Property in Yoghurt Processing[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2003,26(4):157-159. |
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| Authors: | Wei Xiaokun Wang Weihua Liu Caimei Wang Qinsheng Yang Jianhui' |
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| Abstract: | Modified food starch are used in the yoghurt industry in a wide variety of products to provide many desired properties including viscosity, texture, mouthfeel improvement. Many factors have to be considered before a choice of starch can be made; processing conditions, ingredients and storage requirements all influence the overall performance of a starch. |
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| Keywords: | starch pasteurization temperature homogenization hydration cooking viscosity |
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