亲水胶体在牛奶布丁中的应用.pdfVIP

工艺技术 亲水胶体在牛奶布丁中的应用 俞兰秀 绿雪生物工程（深圳）有限公司（深圳 518105） 摘要以新鲜牛奶和白砂糖为原料, 选择高酰基结冷胶、低酰基结冷胶、卡拉胶、刺槐豆胶、黄原胶、魔芋 胶、果胶、琼脂、羧甲基纤维素钠和明胶十种亲水性胶体, 探讨其种类和添加量对牛奶布丁感官品质的影响。结 果表明, 能够形成凝胶的亲水胶体为高酰基结冷胶、低酰基结冷胶、卡拉胶、果胶、琼脂和明胶, 其对应的最佳添 加量分别为0.2%, 0.1%, 0.2%, 0.7%, 0.3%和1.1%。以明胶、卡拉胶、高酰基结冷胶复配, 正交试验结果表明明胶添加 量0.4%, 高酰基结冷胶添加量0.1%, 卡拉胶添加量0.1%, 总添加量为0.6%, 此时感官品评分值最高。 关键词 亲水胶体; 牛奶布丁; 感官品质 Application of Hydrophilic Colloids in Milk Pudding Yu Lan-xiu Green’s Bioengineering (Shenzhen) Co., Ltd. (Shenzhen 518105) Abstract With fresh milk and sugar as raw materials, the application of high-acyl gellan gum, low-acyl gellan gum, carrageenan, locust bean gum, xanthan gum, konjac gum, pectin, agar, CMC-Na and gelatin were studied. The effect of variety and amount of hydrocolloids on the structural state, taste and ? avor aroma of milk pudding was studied. The results showed that six hydrocolloids could form gels. The best suitable value of high-acyl gellan gum, low-acyl gellan gum, carrageenan, pectin, agar and gelatin was 0.2%, 0.1%, 0.2%, 0.7%, 0.3% and 1.1%, respectively. Complex formulation of gelatin, carrageenan and high acyl gellan gum was studied through orthogonal experiment. The experimental results showed that the added content of gelatin, high acyl gellan gum and carrageenan were 0.4%, 0.1% and 0.1%, respectively, the total content was 0.6%, the sensory evaluation score was the highest. Keywords hydrophilic colloids; milk pudding; sensory evaluation 布丁是一种凝胶状的半固体乳制品，流行于欧美 1 材料与方法 各国作为点心或餐后甜食食用[1]。牛奶布丁是以新鲜 牛奶为原料制成的口感细腻、嫩滑、形态饱满的乳制 1.1 材料与仪器 甜品，营养价值很高，其研制开发不仅能丰富乳