Effect of Stabilizers on Textural Properties of Sour Soybean Milk
To improve textural properties of solidified sour soymilk as well as to improve their own shortcomings in water homing capacity,sensory reference index,the sour soymilk has been studied by gelatin,sodium carboxymethyl cellulose (CMC).Carrageenan acid quality of milk and textural analysis has been carried out finally.A single factor adopted based on a {3,2} simplex lattice design method gelatin,CMC,carrageenan complex three stable test agent by detecting its hardness,viscosity,water holding ratio and senses for optimal stability mixture ratio.The result showed 0.4％ addition level,gelatin,CMC,and the mass ratio of 1∶ 0.75∶1.36 carrageenan,the acid milk could reach the optimum sensory evaluation.
NETL
NSTL
万方数据
维普
