摘要
研究了谷氨酰胺转胺酶(TG酶)与稳定剂复配使用后对搅拌型酸奶的黏度、乳清析出率和口感等指标的影响,并对二者的复配工艺进行了优化。与未添加TG酶的酸奶相比,添加TG酶使酸奶的黏度增加了38.9%～75.6%,乳清析出率降低了81.4%～92.5%,酸奶的细腻度和爽滑程度也明显提高,6 U/g的TG酶添加量效果最好,酸奶品质改善明显。与单独使用稳定剂相比,复配TG酶后的酸奶黏度增加了56.6%,乳清析出率有效降低,酸奶保存期从7 d延长到了15 d;两者优化配比为F-1001稳定剂用量0.2%,TG酶用量为3 U/g。
This paper studies the effects of transglutaminase （TG）, in combination with the stabilizer, on the viscosity, whey precipitation and final sensory appearance of stirred yogurt product. The blending parameters of TG and F-1001 were optimized. Compared to the TG-free yogurt as control, addition of TG to milk increased the viscosity of the stirred yogurt from 38.9% to 75.6%, and reduced the whey precipitation rate from 81.4% to 92.5%, improving significantly the sensory appearance of the final yogurts. The optimal dosage of TG was 6 U/g （calculated in milk protein）. Compared to the stirred yogurt that only contained the stabilizer F-1001, the blend of TG plus stabilizer increased the viscosity of stirred yogurt to 56.6%, decreased whey precipitation rate, and extended the shelf hfe of final product from 7 days to 15 days. The optimized dosages for thestabilizer and TG in blending were 0.2% and 3 U/g （calculated in milk protein）, respectively.
出处
《中国乳品工业》
CAS
北大核心
2013年第4期26-31,共6页
China Dairy Industry
