| 几种海洋多糖在搅拌型酸乳中增稠特性比较研究 |
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| 引用本文： | 薛玉玲,杨瑞,朱宏,郭顺堂,王世杰,王华.几种海洋多糖在搅拌型酸乳中增稠特性比较研究[J].乳业科学与技术,2016,39(2):1-3. |
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| 作者姓名： | 薛玉玲 杨瑞 朱宏 郭顺堂 王世杰 王华 |
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| 作者单位： | 石家庄君乐宝乳业有限公司,河北石家庄,050221；中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 石家庄市科技支撑计划项目(141170573A) |
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| 摘 要： | 海洋多糖因其凝胶性、增稠性、稳定性等特点,可以作为搅拌型酸乳的增稠剂应用.实验比较卡拉胶、海藻酸钠、速溶琼脂和普通琼脂作为增稠剂对搅拌型酸乳指标的影响.通过比较酸乳的黏度、酸度、发酵状态及风味的分析,观察海洋多糖的应用效果.结果表明:速溶琼脂能有效提高酸乳的黏度,增加耐剪切性,改善口感和风味释放性,减少乳清析出,产品口感细腻爽滑,口溶性和吞咽感好,有良好的低温稳定性,延长产品的货架期,当速溶琼脂单独添加量为0.15％时,搅拌型酸乳具有最佳的口感.
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| 关 键 词： | 海洋多糖 酸乳 增稠特性 发酵 黏度 |
Comparison of Thickening Characteristics of Several Marine Polysaccharides in Stirred Yoghurt |
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| XUE Yuling,YANG Rui,ZHU Hong,GUO Shuntang,WANG Shijie,WANG Hua.Comparison of Thickening Characteristics of Several Marine Polysaccharides in Stirred Yoghurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2016,39(2):1-3. |
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| Authors: | XUE Yuling YANG Rui ZHU Hong GUO Shuntang WANG Shijie WANG Hua |
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| Institution: | (1.Shijiazhuang Junlebao Dairy Co. Ltd., Shijiazhuang 050221, China;
2.College of Food Science and Nutritional Engineering, Chinese Agricultural University, Beijing 100083, China) |
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| Abstract: | Because of its gelling, thickening and stabilizing properties, marine polysaccharide can be used as stabilizer for
stirred yogurt. In this study, the effects of carrageenan, sodium alginate, instant and ordinary agar on properties of stirred
yoghurt were studied. The indexes observed were viscosity, acidity, fermentation state and flavor. In comparison, instant
agar could improve the viscosity of yogurt, increase shear resistance, improve mouthfeel and enhance flavor, and decrease
whey syneresis. The product with instant agar demonstrated smooth mouthfeel, a suitable viscosity, and extended shelf life.
The stirred yogurt had the best taste when instant agar was added at 0.15%. |
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| Keywords: | marine polysaccharide yoghurt thickening characteristics fermentation viscosity |
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