| 复配稳定剂影响杧果酸奶流变性质的机理研究 |
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| 引用本文： | 吴小艳,刘忠义,刘文星,李希宇,付满,马启昱. 复配稳定剂影响杧果酸奶流变性质的机理研究[J]. 热带作物学报, 2021, 42(1): 230-238. DOI: 10.3969/j.issn.1000-2561.2021.01.031 |
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| 作者姓名： | 吴小艳 刘忠义 刘文星 李希宇 付满 马启昱 |
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| 作者单位： | 湘潭大学化工学院,湖南湘潭411105;湘潭大学化工学院,湖南湘潭411105;北部湾大学食品工程学院,广西钦州535011;北部湾大学食品工程学院,广西钦州535011 |
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| 基金项目： | 农产品加工省部共建国家重点实验室培育基地(广东省农科院)开放基金项目(No.201503);广东省天然产物绿色加工与产品安全重点实验室开放基金项目(No.201610);北部湾大学高层次人才科研启动项目(No.KYQD2018-033)。 |
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| 摘 要： | 为了改善搅拌型杧果酸奶流动输送及贮运过程中的稳定性问题,研究了由海藻酸丙二醇酯(PGA)、乙酰化二淀粉己二酸酯(ADA)、瓜尔豆胶组成的复配稳定剂对搅拌型杧果酸奶流变特性的影响机理.使用L9(34)正交表优化了3种稳定剂的配比,测定了杧果酸奶的感官分值、持水力、流变性质,并观察其微观结构.结果表明:杧果酸奶是一种假塑性...
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| 关 键 词： | 杧果酸奶 复配稳定剂 持水性 流变性质 凝乳结构 |
| 收稿时间： | 2020-02-08 |
Mechanism of Stabilizer Blend on Rheological Properties of Mango Yogurt |
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| WU Xiaoyan,LIU Zhongyi,LIU Wenxing,LI Xiyu,FU Man,MA Qiyu. Mechanism of Stabilizer Blend on Rheological Properties of Mango Yogurt[J]. Chinese Journal of Tropical Crops, 2021, 42(1): 230-238. DOI: 10.3969/j.issn.1000-2561.2021.01.031 |
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| Authors: | WU Xiaoyan LIU Zhongyi LIU Wenxing LI Xiyu FU Man MA Qiyu |
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| Affiliation: | 1. College of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China2. College of Food Engineering , Beibu Gulf University, Qinzhou, Guangxi 535011, China |
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| Abstract: | In order to improve the stability of the stirred mango yoghurt during its fluid transportation,storage and transportation,the influence mechanism of stabilizer blend of propylene glycol alginate(PGA),acetylated distarch adipate(ADA)and guar gum on the rheological properties of the stirred mango yoghurt was investigated.The sensory score,water holding capacity(WHC)and rheological properties of the yogurt containing three stabilizers at varying blending ratios were determined using an L9(34)orthogonal array.The results showed that mango yogurt was a kind of pseudoplastic fluid.Adding PGA,ADA and guar gum at a quality ratio of 0.03%+0.2%+0.008%optimally,yogurt quality was improved,and the fermentation process of the yogurt was not affected.After adding optimal quality ratio mixing stabilizer,the sensory score of yogurt was 76.3 points,which was 9.3 points higher than that of the blank group.And the WHC of yogurt reached 75.57%,which was 16.17%higher than that of the blank group.The hysteresis area of the yogurt was reduced by 272 Pa/s compared with the blank group,the shear recovery was improved at a large extent.The apparent viscosity of the yogurt was 80.8 mPa·s lower than that of the blank group,and this maked the mango yogurt more palatable.Both viscosity coefficient K and the flow index n decreased,which was more conducive to product transportation.The scanning electron micrograph indicated that guar gum,modified starch and protein combine to form a network structure after adding stabilizer blend.This stabilized the curd structure of the mango yogurt,and improved the sensory quality and rheological properties of the mango yogurt.The stability of mango yoghurt could be improved by the stabilizer blend,which would provide theoretical and data basis for the follow-up study of the stirred tropical and subtropical fruit yoghurt. |
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| Keywords: | mango yogurt stabilizer blend water holding capacity rheological properties curd texture |
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