淮山提取液替代羧甲基纤维素钠作为酸奶稳定剂的效果研究

摘要

采用正交试验等方法对淮山提取液（DB-Ext）代替羧甲基纤维素钠(CMC)作为调配型酸奶稳定剂的效果进行了初步探讨。结果表明：以原料的6.0倍水量在110 ℃的温度条件下，提取40 min，所得的淮山提取液的粘度为3 500 mPa.s。添加50%的该提取液能完全代替CMC作为调配型酸奶的稳定剂，制得的酸奶稳定性良好。%This paper studied the technology of preparation of sour milk in which the extract liquid of Dioscorea batatas substituted for CMC as a stabilizer. The result shows that the most suitable condition for extracting liquid of Dioscorea batatas is with 6.0 times of water at 110 ℃ for 40 min, its viscosity is about 3 500 mPa.s. The extract liguid of 50% consistency can replace the CMC completely as a stabilizer, which is added to sour milk with satisfactory stability.