摘要
复配可得然胶和瓜尔豆胶,通过复配胶的表观黏度、凝胶强度研究二者的复配特性。将可得然胶-瓜尔豆胶复配胶应用到酸奶中,通过做酸奶的单因素和响应面分析实验,确定可得然胶、瓜尔豆胶和白砂糖的最佳和优化添加量。结果表明:可得然胶和瓜尔豆胶的复配能够在提高表观黏度方面产生显著的协同增效作用。当可得然胶与瓜尔豆胶的复配质量比为9∶1~6∶4时可提高复配胶的凝胶强度。单因素实验结果表明可得然胶、瓜尔豆胶和白砂糖在酸奶中的最佳添加量为0.08、0.02和6 g/100 mL。在响应面实验中三者的优化添加量为0.0839、0.0193和6.1290 g/100 mL,在此条件下制备的酸奶口感细腻、稳定性好。本实验为可得然胶及其复配胶在食品中的应用提供了一定的理论依据。
The blending properties of curdlan gum and guar gum including apparent viscosity and gel strength were studied.The compound gum of curdlan gum guar gum was applied to yogurt.Through the single factor and response surface analysis experiments of yogurt,the optimal addition amounts of curdlan gum,guar gum and white granulated sugar were determined.The results showed that the combination of curdlan gum and guar gum could produce significant synergistic effect in improving the apparent viscosity.The gel strength of the compound gum could be improved when the ratio of curdlan gum to guar gum was 9∶1~6∶4.The results of single factor experiment showed that the optimum dosage of curdlan gum,guar gum and white granulated sugar in yogurt was 0.08,0.02 and 6 g/100 mL respectively.In response surface experiment,the optimal dosage of the three was 0.0821,0.0192 and 6.062 g/100mL respectively,the yogurt prepared under this condition had fine taste and good stability.This experiment provides a theoretical basis for the application of curdlan gum and its compound gum in food.
作者
姜放文
赵若冰
赵金瑶
胡国华
JIANG Fangwen;ZHAO Ruobing;ZHAO Jinyao;HU Guohua(East China University of Science and Technology,Shanghai 200237;Food Technology Research Center of Suzhou Institute of Technology,East China University of Science and Technology,Suzhou 215011)
出处
《中国食品添加剂》
CAS
北大核心
2023年第4期23-32,共10页
China Food Additives
关键词
可得然胶
瓜尔豆胶
复配
酸奶
响应面
curdlan gum
guar gum
compound
yogurt
response surface
