研究了5种不同类型亲水胶体包括中性多糖瓜尔豆胶(0.01%～0.1%)和刺槐豆胶(0.01%～0.1%)、蛋白类多糖明胶(0.1%～1%)以及离子型多糖卡拉胶(0.01%～0.1%)和黄原胶(0.001%～0.01%)对豆乳酸奶的持水力、质构特性和流变特性的影响。结果显示,在持水力方面,明胶(≥0.5%)的添加可显著增强豆乳酸奶的持水力达100%,中性多糖瓜尔豆胶的添加会降低豆乳酸奶的持水力,离子型多糖对持水力没有显著影响;在质构方面,添加明胶(1%)、卡拉胶(≥0.05%)可显著提高豆乳酸奶的硬度黏度,低浓度的卡拉胶和高浓度的黄原胶显著降低了豆乳酸奶的弹性,1%明胶也显著提高了豆乳酸奶的内聚性,中性多糖对豆乳酸奶质构特性影响不大;流变学结果表明,1%明胶可以提高豆乳酸奶的黏弹性、屈服应力、稠度系数、假塑性,卡拉胶在高浓度下也可以显著提高豆乳酸奶的黏弹性,所有的亲水胶体都可以显著提高的豆乳酸奶的表观黏度。
The effects of five different types of hydrocolloids, including neutral polysaccharide guar gum (0.01%-0.1%), locust bean gum (0.01%-0.1%), protein polysaccharide bovine bone gelatin (0.1%-1%), ionic polysaccharide carrageenan (0.01%-0.1%), and xanthan gum (0.001%-0.01%) on water-holding capacity, textural and rheological properties of soymilk yogurt were studied. The results showed that adding gelatin (≥0.5%) into soymilk yoghurt significantly increased its water holding capacity to 100%. Adding neutral polysaccharides reduced the water holding capacity of soymilk yogurt. No significant effect on water holding capacity was caused by ionic polysaccharide carrageenan. In terms of texture, adding gelatin (1%) and carrageenan (≥0.05%) significantly increased the firmness and adhesiveness of soymilk yogurt. Carrageenan at low concentration and xanthan at high concentration significantly decreased the elasticity of the yogurt. 1% gelatin also significantly increased the cohesiveness of the samples. Neutral polysaccharide guar gum had little effects on the texture of soymilk yogurt. The rheological results showed that 1% gelatin could enhance the viscoelasticity, yield stress, consistency, and pseudoplasticity of soymilk yogurt. Carrageenan at high concentration could significantly increase the viscoelasticity of soymilk yogurt. Furthermore, all types of hydrocolloids used in this study could increase the apparent viscosity of soymilk yogurt significantly.
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