几种海洋多糖在搅拌型酸乳中增稠特性比较研究

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.

Comparison of Thickening Characteristics of Several Marine Polysaccharides in Stirred Yoghurt

Because of its gelling, thickening and stabilizing properties, marine polysaccharide can be used as stabilizer forstirred yogurt. In this study, the effects of carrageenan, sodium alginate, instant and ordinary agar on properties of stirredyoghurt were studied. The indexes observed were viscosity, acidity, fermentation state and flavor. In comparison, instantagar could improve the viscosity of yogurt, increase shear resistance, improve mouthfeel and enhance flavor, and decreasewhey 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%.