变性淀粉对酸性乳饮料稠度和稳定性的影响

摘要

探讨变性淀粉对酸性乳饮料中起增稠作用的最适添加量以及对产品黏度以及稳定性的影响.通过不同来源、不同添加量及不同杀菌工艺对比实验,以产品黏度、Lumi稳定性分析图谱以及产品观察指标为评价标准,得出变性淀粉在酸性乳饮料中起增稠作用最适添加量以及工艺指标对产品黏度影响规律.结果表明:在酸性乳饮料中添加变性淀粉能够显著提高产品黏度,并且变性淀粉在一定程度上可以改善产品观察期内稳定性;杀菌工艺影响产品黏度,巴氏杀菌工艺黏度高于UHT(超高温瞬时灭菌)杀菌工艺,在UHT工艺中,随杀菌温度的升高,产品黏度会有一定程度的降低;不同的均质温度对产品黏度无太大影响;不同厂家变性淀粉对产品稳定性有一定影响.结论:耐剪切变性淀粉在乳饮料中增稠的最适添加量为1.5％,生产厂家可以根据不同黏度需求采用不同杀菌工艺,巴氏杀菌工艺、UHT(超高温瞬时杀菌),同时应考虑不同厂家淀粉带来的产品品质差异.%The paper discussed application of different modified starch in acid milk beverage.Based on the analysis of product viscosity,Lumi stability profile and observation index of product,the optimal addition of modified starch in acidic milk beverage and the influence of sterilization process on product viscosity were obtained.The result showed that different contents,manufactures and sterilization process of modified starch could influence the quality of the product.With the adding of the modified starch,the viscosity of product was increased and the stability was improved at the same time.Different sterilization process had significant influence on the viscosity.With the same adding of modified starch,the viscosity of the pasteurized product was higher than that with UHT (Ultra High Temperature treated).In the UHT process,with the improving of the temperature,the viscosity of the product would have a certain degree of reduction.Different homogeneous temperature had little effect on product' s viscosity.Modified starch coming from different manufactures had certain influence on the stability of the product.In conclusion,the optimum addition of Hydroxypropyl distarch phosphate in acid milk beverages is 1.5％.According to different viscosity requirements,manufactures can choose different sterilization process,pasteurization,UHT (Ultra High Temperature treated) or UHT (Ultra High Temperature treated).At the same time,quality differences of different manufacturers of the starch should be considered.