低取代度淀粉磷酸单酯在凝固型酸奶中的应用

低取代度淀粉磷酸单酯是良好的乳化剂、增稠剂和稳定剂,可作为食品添加剂应用于食品生产中。以酸奶的口感、组织状态、乳清析出量、黏度和酸度为考核指标,考察原淀粉、变性淀粉、果胶添加量,以及原淀粉与果胶复配和变性淀粉与果胶复配对凝固型酸奶品质的影响;选用L9(34)正交表进行正交实验的结果表明,凝固型酸奶中添加剂为变性淀粉与果胶复合配置,当配比为3∶1,添加量为0.4%,接种量为5%,蔗糖添加量为7%时,凝固型酸奶的乳清析出量为1.2%,黏度为56000mPa·s,酸度为91.26T,具有较好的品质。

The Application of Low Degree of Substitution Starch Phosphate Monoester to Set-style Yoghurt

Low degree of substitution starch phosphate monoester is a good emulsifier,thickener and stabilizer,so it can be applied to food industry as a kind of food additive.Selecting the taste of yoghurt,state of organizations,whey separate out,viscosity and acidity as indexes,the effects of the factors such as the volume of starch added,modified starch,genu,the blend of starch and genu and the blend of modified starch and genu on the poperty of set-style yoghurt were investigated.Using the L9(34)orthogonal experiments,the study obtained the optimum experimental conditions.When the proportion of modified starch to genu was 3∶1,the volume of additive was 0.4%,the volume of inoculation was 5%,the volume of sucrose added was 7%,then whey separate out was 1.2%,viscosity was 56 000 mPa·s and acidity was 91.26 T,which indicated set-style yoghurt had better quality.