佛山科学技术学院学报（自然科学版）Issue(6)：22-25,4.
食用明胶对凝固型酸奶质量的影响探究
A study of ediblegelatin’s influence on quality of solid yoghurt
胡文娥 1林士强1
作者信息
- 1. 佛山科学技术学院食品安全系，广东佛山528000
- 折叠
摘要
Abstract
This experiment studies in edible gelatin’s influence on quality of solid yoghurt. Under the identification of the basic formula and manufacturing technique of solid yoghurt, the raw milk will be processed by different water addition. On this condition, comprehensive analysis will be drawn through sensory evaluation, and water holding capacity by adding edible gelatin. Experimental results show that adding edible gelatin can well enhance the holding water capacity of solid yoghurt. The water holding capacity of experimental group is apparently higher than comparison with a significant difference. However, only suitable adding levels can improve the sensory quality of yoghurt. Take pure milk as raw milk, adding 0.5%of edible gelatin works best.关键词
食用明胶/凝固型酸奶/质量/影响Key words
edible gelatin/solid yoghurt/quality/influence分类
轻工纺织引用本文复制引用
胡文娥,林士强..食用明胶对凝固型酸奶质量的影响探究[J].佛山科学技术学院学报（自然科学版）,2015,(6):22-25,4.
