| 不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究 |
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| 引用本文： | 李兰红.不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究[J].乳业科学与技术,2009,32(5):218-220. |
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| 作者姓名： | 李兰红 |
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| 作者单位： | 黑龙江省农垦科学院,黑龙江佳木斯,154007 |
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| 基金项目： | 黑龙江省农垦总局"十一五"科技攻关项目 |
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| 摘 要： | 以垦粘1号蜡质玉米为原料,采用不同交联剂分别与醋酸酐进行交联酯化复合化学变性制备的淀粉为试验对象,以其作为增稠剂、稳定剂、品质改良剂应用到酸奶中.通过对添加不同种类、不同含量变性淀粉的酸奶的感观评分、析水率、表观粘度、储存稳定性等方面的分析,论证了其在酸奶中的应用效果.结果表明,蜡质玉米复合变性淀粉的添加可改善酸奶的品质,提高储存稳定性能,且编号D和编号Ⅲ变性淀粉效果最好,最适添加量为0.5%.
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| 关 键 词： | 蜡质玉米复合变性淀粉 酸奶 析水率 粘度 稳定性 |
The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt |
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| Li Lanhong.The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2009,32(5):218-220. |
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| Authors: | Li Lanhong |
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| Institution: | Heilongjiang Academy of Land Reclamation Sciences;Jiamusi of Heilongjiang 154007;China |
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| Abstract: | Useing Kennian-1 as raw material,it studied the application effects on esterified and crosslinked starch which made of different cross-linking agent and acetic anhydride as thickener,stabilizer and quality improver in yogurt.The experiment showed the application of waxy corn composite modified made of different cross-linking agent starch to yogurt throught analyzing the sense grade,the syneresis rate,the apparent viscosity and the stability of the yogurt added the different kind and content of modified star... |
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| Keywords: | waxy corn composite modified starch yogurt syneresis rate viscosity stability |
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