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海藻酸丙二醇酯在低脂半固体复合调味料中的应用
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Abstract:
本文主要研究了PGA的添加量对低脂半固体复合调料的粘稠度、稳定性、口感、组织结构的影响。采取单因素实验，对产品进行感官品评，找出低脂半固体复合调料中PGA的最适添加量为0.3%，然后通过正交实验得出复配功能配料的最佳添加量为结冷胶0.05%、黄原胶0.15%、羧甲基纤维素钠0.2%、藻酸丙二醇酯0.25%。
This paper mainly studied the effect of PGA addition on the vis-cosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor ex-periment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi- solid composite seasoning was found to be 0.3%. Then the or-thogonal experiment showed that the optimum adding amount of the composite functional ingre-dients was 0.05% gellan gum, 0.15% xanthan gum, 0.2% sodium carboxymethyl cellulose and 0.25% PGA.
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