摘要
在对果胶、变性淀粉、明胶三种酸乳增稠剂控制搅拌型酸乳持水性单因素试验基础上采用Box-Behnken设计对三种酸乳增稠剂控制搅拌型酸乳持水性进行复配试验。结果表明:三种增稠剂在控制搅拌型酸乳持水性时的单一临界添加量分别为0.2%、0.25%、0.25%;复配时最佳添加量分别为0.06%、0.081%、0.035%,总添加量约为0.183%,此时酸乳持水性取得最大值17.4%。
Based on single factor tests of three thickeners(pectin,modified starch and gelatin),the effect of mixed thickeners by using Box-Behnken design on water holding capacity(WHC) of stirred yoghurt was studied.The results indicated that the critical single additive level of Pectin,Modified starch and gelatin in controlling WHC of stirred yoghurt is 0.2%,0.25% and 0.25% respectively.While for the mixed thickeners,the proper additive level of pectin,modified starch and gelatin is 0.06%,0.081% and 0.035% respectiv...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第4期48-51,共4页
Food Science
关键词
搅拌型酸乳
增稠剂
持水性
果胶
stirred yoghurt
thickener
water holding capacity
pectin
