摘要
将不同量的菊糖添加到脱脂牛奶中,通过对原料乳和各添加量的脱脂牛奶的流变性、持水性、pH值、色差和感官品质的比较,明确脱脂牛奶中菊糖的脂肪替代性和添加量的关系。结果表明,菊糖能够增加脱脂牛奶的黏度和持水性,略微增加脱脂牛奶的pH值和白度,改善脱脂牛奶的组织状态和感官品质。菊糖添加量为70g/L的脱脂牛奶的黏度最接近于全脂牛奶,且感官品质最佳。
The relationship between inulin＇ s addition and fat-substitute function was confirmed by adding different quantity of inulin into skim milk, then comparing the rheology, water holding capacity, pH, color difference and sensory quality of whole milk, inulin-skim milk and skim milk. The results showed that inulin could increase skim milk viscosity and water binding capacity, slightly increase its pH and whiteness, and improve its texture and sensory quality. The viscosity of skim milk with 70 g/L inulin addition was closest to the whole milk, and the sensory quality was the best.
出处
《中国酿造》
CAS
2014年第5期58-61,共4页
China Brewing
基金
国家"863"计划项目(2011AA100805-2)
2012年西南大学本科生科技创新基金项目(1217005)
