4種穩(wěn)定劑對凝固型酸奶品質(zhì)的影響

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摘 要：利用卡拉膠、黃原膠、魔芋膠和瓊脂作為穩(wěn)定劑，探究其對凝固型酸奶品質(zhì)的影響。結(jié)果表明，不同穩(wěn)定劑對凝固型酸奶pH值的影響不顯著，但會增加其酸度；黃原膠、魔芋膠和瓊脂會提高凝固型酸奶的持水率，降低乳清析出率；4種穩(wěn)定劑的添加均能增加凝固型酸奶的凝膠強(qiáng)度和硬度。

關(guān)鍵詞：穩(wěn)定劑；凝固型酸奶；酸度；持水率；凝膠強(qiáng)度

Abstract： This paper investigated the effects of using carrageenan， xanthan gum， konjac gum， and agar as stabilizers on the quality of the yogurt. The results showed that the addition of different stabilizers did not significantly affect the pH value of the yogurt， but could increase its acidity. Xanthan gum， konjac gum， and agar improved the yogurt’s water-holding capacity and reduced the whey separation rate. The addition of four stabilizers increased the hardness of the yogurt.

Keywords： stabilizer; solidified yogurt; acidity; water-holding capacity; gel strength

酸奶是較受歡迎的乳制品之一，因為其含有均衡的營養(yǎng)物質(zhì)、豐富的乳酸菌，有益于人體健康[1-2]。（剩余3073字）