摘要
研究乙酰化交联淀粉作为稳定剂添加于凝固型酸奶中的影响。通过研究表明添加乙酰化交联淀粉对于控制凝固型酸奶的酸度,提高酸奶的持水性和冻融稳定性都有很好的效果。但是过多淀粉的加入会导致风味物质释放的降低,并且口感粗糙没有爽口感。因此,凝固型酸奶中乙酰化交联淀粉的添加质量分数为0.5%～1.5%为佳。
This study investigated the effect of addition of acetylated crosslinked starch as a stabilizer on set yoghurt. The presence of acetylated crosslinked starch was effective in controlling the acidity of yoghurt and improving its water holding capacity and freeze-thaw stability; however, excess acetylated crosslinked starch caused in a reduction in flavor compounds, a rough taste and a lack of refreshingness. Addition of 0.5%-1.5% acetylated crosslinked starch in set yoghurt was preferred.
出处
《乳业科学与技术》
2013年第1期1-4,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
山东大学科技计划项目(201102037)
山东省高等学校科技计划项目(J11LC12)
关键词
凝固型酸奶
乙酰化交联淀粉
稳定性
感官评定
set yoghurt
acetylated crosslinking starch
stability
sensory evaluation
