增稠剂的复配对搅拌型酸乳持水性的影响研究.pdfVIP

48 2009, Vol. 30, No. 04 食品科学 ※工艺技术 1,2 2 刘成国 ，罗玲泉 (1.湖南农业大学食品科技学院，湖南 长沙 410128 ； 2.光明乳业股份有限公司技术中心武汉研究所，湖北武汉 430040) ：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%。 ：搅拌型酸乳；增稠剂；持水性；果胶 Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt LIU Cheng-guo1,2 ，LUO Ling-quan1 (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China； 2. Wuhan Institute of Technical Center, Bright Dairy and Food Co. Ltd., Wuhan 430040, China) Abstract ：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% respectively, and their total additive level is 0.183%. In this condition, the WHC of yoghurt reaches the maximum of 17.4%. Key words ：stirred yoghurt ；thickener ；water holding capacity ；pectin 中图分类号：TS202.3 文献标识码：A 文章编号：1002-6630(2009)04-0048-04 持水性是酸乳品质高低的重要参数指标之一，它对 加量的影响[ 2 ] 。实验主要研究了果胶、明胶、变性淀 延长酸乳产品的货架期起着关键性作用。酸乳产品的持 粉三种增稠剂单独添加时对酸乳持水性的影响，同时， 水性能不高易导致酸乳在货架期较短的时间内乳清即大 在单因素试验基础上通过Box-Behn