摘要
以未添加向日葵低酯果胶的酸奶为对照,研究了不同酯化度(DE)范围的低酯果胶对搅拌型酸奶性质的影响。结果表明,低酯果胶能够有效改善酸奶的持水性、黏度、质构和感官评分;加入0.08%(m/v)的酯化度范围为30%左右的低酯果胶较空白对照样品,持水性提高了9.38%;而添加等量酯化度范围为35%左右的低酯果胶后,能够有效提高酸奶的黏度至2824cP,且相比其他低酯果胶,其对应酸奶的感官评分最高。实际生产中可根据产品需求,选择30%~35%酯化度的向日葵低酯果胶对酸奶进行结构状态和感官风味的改善。
The effect of sunflower low methxyol pectin(LMP)with different degree of esterification(DE)on stirred yogurt were studied and LMP free was set as the control.The results showed that LMP could effectively improve the water holding capacity,viscosity,texture and sensory of yogurt;the water holding capacity of yogurt with 0.08%(m/v)LMP(DE≈30%)was increased 9.38%than the control;the viscosity of yogurt with 0.08%(m/v)LMP(DE≈35%)was 2824 cP.Compared with other LMP yogurt,the yogurt with DE 35%had the highest sensory score.In conclusion,sunflower LMP with DE 30%~35%can improve yogurtoverall texture and flavor.
作者
刘新新
杨永霞
刘钟栋
LIU Xin-xin;YANG Yong-xia;LIU Zhong-dong(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;Inner Mongolia Constan Biotechnology Co.Ltd.,Bayannaoer 015000)
出处
《中国食品添加剂》
CAS
2020年第1期106-112,共7页
China Food Additives
基金
国家重点研发计划资助(2016YFD0400800).
关键词
低酯果胶
搅拌型酸奶
质构
感官评价
low mothoxyl pectin
stirring yogurt
texture
sensory evaluation
