CG复配稳定剂在凝固型酸奶中的应用

摘要

以持水性、粘度及综合口感为评价指标,确定凝固型酸奶中3种复配稳定剂的最佳复配配方及其最优用量范围为0.35-0.5%(最佳用量0.4%).%The focus on the index of water retention, viscosity and comprehensive sensory evaluation was deter-mined the optimal usage of the CG complex stabilizer (CGCS) on the set yogurt. The optimal CGCS usage was 0.35-0.5%, the best usage was 0.4%.