CAJ | 학술논문

研究CMC-Na、PGA、果胶、羟丙基淀粉4种单体稳定剂对凝固型杏鲍菇酸奶品质的影响,并从中筛选出较优的稳定剂进行复配试验;结果显示:PGA和果胶为凝固型杏鲍菇酸奶生产适宜的稳定剂,二者复配比例为2:1,总添加量为0.06%,对酸奶的保水性和感官品质具有显著的改善作用.
연구CMC-Na、PGA、과효、간병기정분4충단체은정제대응고형행포고산내품질적영향,병종중사선출교우적은정제진행복배시험;결과현시:PGA화과효위응고형행포고산내생산괄의적은정제,이자복배비례위2:1,총첨가량위0.06%,대산내적보수성화감관품질구유현저적개선작용.
The effects of added CMC-Na, PGA, pectin and hydroxypropyl starch on the quality of set yogurt supplemented with pleurotus eryngii pulp were studied. On the basis of the single factor experiment , some thickeners were selected and used in combination test. The optimum composite thickeners ratio for PGA and pectin was 2 : 1 and the optimum thickener concentration was 0.06 %. Thickners addition can significantly improve the water retention and sensory quality of the set yogurt.