增稠剂对酸奶质地的影响研究

对酸奶的硬度、黏度、凝聚性、保水性进行测定，研究了不同增稠剂对酸奶质地和感官特性的影响。结果表明。果胶、明胶、耐酸CMC、海藻酸钠分别提高了酸奶的黏度，而槐豆胶、瓜尔豆胶、魔芋胶则相反；只有果胶和明胶提高了酸奶的保水力；果胶、明胶时酸奶质地的影响随着浓度的增加而增加。统计结果表明，当增稠剂添加量为0．1％时，不同增稠剂对酸奶的质地存在显著影响；同时．增稠荆浓度对酸奶质地的影响也显著。

Influence of thickeners on the texture of yogurt

Influence of different thickeners on the texture and organoleptic characteristics of yogurt was studied by determining the rigidity,viscosity,cohesiveness and water holding capacity of yogurt.It was found that pectin,gelatin,acid-resistant carboxymethyl-cellulose and sodium alginate added all increased the viscosity of yogurt but locust bean gum,guar gum and konjac gum decreased the viscosity,and addition of pectin and gelatin increased the water holding capacity of yogurt.The influence of pectin and gelatin on the texture of yogurt was increased with their addition level.It was shown in statistics that when the addition level of thickeners was 0.1%(w/w),thickener had a significant effect on texture of yogurt.Addition level of thickeners also had significant effect on texture of yogurt.