期刊论文

中文

中国乳业

1671-4393

2023

02

97-103

10.12377/1671-4393.23.02.19

Pickering;21B0247:基于米糠纤维粒子稳定的Pickering乳液稳定性调控与构效关系研究-湖南省教育厅优秀青年项目

本校为第一机构

[目的]奶冻在储存过程中常出现失水现象，为提高奶冻贮藏中的品质和保水性。[方法]以不同时间下奶冻质构特性、持水力、感官品质指标评价奶冻品质，探究明胶添加量以及明胶-卡拉胶复配对奶冻品质的影响。[结果]随明胶添加量增大，水析率、回复性和弹性逐渐减小，硬度和咀嚼度逐渐增大，感官品质先提升后下降，明胶添加量为1.8%时奶冻品质最好；在总胶体用量为1.8%情况下，卡拉胶比例增大，水析率和弹性变化幅度小，硬度先增大后减小再增大，咀嚼度先减小后增大，回复性减小，感官品质先降低后提升最后持续降低，卡拉胶比例为7%时其奶冻品质最好。[结论]1.8%的胶体添加量下添加7%的卡拉胶与明胶复...

[Objective]Milk jelly often loses water during storage.In order to improve the quality and water retention of milk jelly during storage. [Method]The quality of milk jelly was evaluated by the texture characteristics,water holding capacity,and sensory quality indicators ...MORE [Objective]Milk jelly often loses water during storage.In order to improve the quality and water retention of milk jelly during storage. [Method]The quality of milk jelly was evaluated by the texture characteristics,water holding capacity,and sensory quality indicators of milk jelly at different times. The effect of the ...