Abstract: This study addressed the effect of different amounts of added propylene glycol alginate (PGA) on the stability of stirred yoghurt as determined by measuring its acidity, pH value, water-holding capacity, whey syneresis and sensory evaluation. The aim was to determine the optimal addition amount of PGA. The results that addition of PGA remarkably inhibited the postacidification of yoghurt during storage, enhanced water-holding capacity, deceased whey syneresis, and resulted in an improved texture and taste. Added PGA was beneficial for the stability of yoghurt in a concentration-dependent manner. From a cost-effectiveness point of view, the optimal amount of PGA in stirred yoghurt is 0.3％.

Key words: propylene glycol alginate (PGA); stirred yogurt; addition amount; comparative analysis; stability

摘要： 通过测定搅拌型酸乳的酸度、pH值、持水力、乳清析出量和对酸乳进行感官品评,研究不同海藻酸丙二醇酯(propylene glycol alginate,PGA)添加量对搅拌型酸乳稳定性的影响,确定PGA在搅拌型酸乳中的最佳添加量。结果表明:添加PGA可以明显抑制酸乳贮藏过程中的后产酸现象,较好地增强酸乳的持水力,显著降低酸乳贮藏过程中的乳清析出量,同时可以明显改善酸乳的质地、组织状态和口感。添加PGA有利于搅拌型酸乳体系的稳定,且随着PGA添加量的增加,稳定效果逐渐提升。综合考虑应用效果和成本,PGA在搅拌型酸乳中的最佳添加量为0.3％。

关键词: 海藻酸丙二醇酯; 搅拌型酸乳; 添加量; 对比分析; 酸乳稳定性