CAJ | 학술논문

本试验研究了食用明胶对凝固型酸奶质量的影响，在确定凝固型酸奶的基础配方和生产工艺的基础上，对原料乳进行不同的加水量处理，在此条件下加入食用明胶，通过感官指标评价和持水性测定进行综合分析。结果表明：添加食用明胶对凝固型酸奶的持水性有着显著的提高，与对照组相比，差异极显著。但是，适宜的添加量才能较好地改善酸奶的感官品质。以纯牛奶为原料乳，食用明胶添加量为0.5%效果最好。
본시험연구료식용명효대응고형산내질량적영향，재학정응고형산내적기출배방화생산공예적기출상，대원료유진행불동적가수량처리，재차조건하가입식용명효，통과감관지표평개화지수성측정진행종합분석。결과표명：첨가식용명효대응고형산내적지수성유착현저적제고，여대조조상비，차이겁현저。단시，괄의적첨가량재능교호지개선산내적감관품질。이순우내위원료유，식용명효첨가량위0.5%효과최호。
This experiment studies in edible gelatin’s influence on quality of solid yoghurt. Under the identification of the basic formula and manufacturing technique of solid yoghurt, the raw milk will be processed by different water addition. On this condition, comprehensive analysis will be drawn through sensory evaluation, and water holding capacity by adding edible gelatin. Experimental results show that adding edible gelatin can well enhance the holding water capacity of solid yoghurt. The water holding capacity of experimental group is apparently higher than comparison with a significant difference. However, only suitable adding levels can improve the sensory quality of yoghurt. Take pure milk as raw milk, adding 0.5%of edible gelatin works best.