4种稳定剂对凝固型酸奶品质的影响

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摘 要：利用卡拉胶、黄原胶、魔芋胶和琼脂作为稳定剂，探究其对凝固型酸奶品质的影响。结果表明，不同稳定剂对凝固型酸奶pH值的影响不显著，但会增加其酸度；黄原胶、魔芋胶和琼脂会提高凝固型酸奶的持水率，降低乳清析出率；4种稳定剂的添加均能增加凝固型酸奶的凝胶强度和硬度。

关键词：稳定剂；凝固型酸奶；酸度；持水率；凝胶强度

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

酸奶是较受欢迎的乳制品之一，因为其含有均衡的营养物质、丰富的乳酸菌，有益于人体健康[1-2]。（剩余3073字）