【摘要】 质构剖面分析法(TPA)是食品质构分析的重要方法。本文通过质构剖面分析法和感观评价方法对添加谷氨酰胺转胺酶(TGase)对酸奶质构的影响进行了研究。从TPA分析可以看出,添加TGase对酸奶的硬度、粘性和胶粘性影响较大,随着TGase用量增多,这些质构参数也逐渐增大。这表明TGase改变了酸奶的凝胶特性。但对内聚性没有影响。从感观评价结果看,添加TGase的发酵酸奶异物感明显,口感粗糙。尚需要进一步研究TGase如何改善酸奶的品质。更多还原

【Abstract】 Texture Profile Analysis(TPA) is a very useful method for the texture analysis.This paper studied the texture of yogurt which treated with TGase before fermentation.The results showed that TGase significantly affected the texture of yogurt.The hardness,adhesiveness and gumminess of samples increased gradually with the increase of TGase..TGase did not affect the cohesiveness of yogurt.However,the sensory evaluation of yogurt treated with TGase is not good.The process and technology of TGase used in yogurt need study farther.更多还原