首页|不同稳定剂对大果粒酸羊奶品质的影响

不同稳定剂对大果粒酸羊奶品质的影响

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  • 国家科技期刊平台
  • NETL
  • NSTL
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  • 维普
[目的]研究低酰基结冷胶等不同稳定剂对大果粒酸羊奶品质的影响.[方法]通过大果粒酸羊奶中添加不同量的低酰基结冷胶、果胶、刺槐豆胶、羟丙基二淀粉磷酸酯,研究不同稳定剂单剂和复配对大果粒酸羊奶稳定性和感官的影响.[结果]低酰基结冷胶的添加量0.06 g/kg时,大果粒酸羊奶的稳定性最好；复配时4种胶体的添加量为低酰基结冷胶0.03 g/kg,刺槐豆胶0.50 g/kg、果胶0.20g/kg、羟丙基二淀粉磷酸酯15.00 g/kg.总添加量为15.73 g/kg时零剪切黏度最高可达4 236 mPa·s,即稳定性最高,沉淀率也最高,可达80.5％,且感官评分最高可达90分.[结论]该研究为解决大果粒酸羊奶的沉降提供一定的理论依据.
Effect of Different Stabilizers on Quality of Fermented Goat' s Milk with Big Fruit Particles
With a case study of the stereo landscape demonstration project in Chongqing Academy of Science and Technology, the manage ment situation of the stereo landscape was introduced, and the management modes were summarized according to the management patterns. The applied new techniques in managing the stereo landscape were studied, and the major management points in each season were summa rized. Finally the deficiencies of management were pointed out and the resolving solutions were proposed, with the aim to improve the future management of the stereo landscape.

Low acyl gellan gumFermented goat's milkStabilityViscosityPrecipitation coefficient

牛林、钟芳、李玥、张海涛、杨士章、王海波

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江南大学食品学院,江苏无锡214122

江苏畜牧兽医职业技术学院,江苏泰州225300

低酰基结冷胶 酸羊奶 稳定性 黏度 沉淀率

江苏畜牧兽医职业技术学院院级课题

QN201112

2012

安徽农业科学
安徽省农业科学院

安徽农业科学

影响因子：0.413
ISSN：0517-6611
年,卷(期)：2012.40(25)
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