Study on Compound of Agar to Exploit Yoghourt Stabilizer

Agar and auxiliary stabilizers were utilized to develop the yoghurt stabilizer and optimize the formula of yoghurt stabilizer. The viscosity and water-holding capacity of agar products in yoghurt were measured,and the proportion of agar with starch and pectin was optimized using water-holding capacity as the main reference index by uniform mixing experiment. The results showed that No. 1 agar had higher viscosity and water-holding capacity than those of No. 6 and No.8,the optimal proportion of agar and modified starch was 78∶22,when the amount of stabilizer was 0.1%,under this condition the water-holding capacity was 53.6%,the viscosity was 2920 MPa·s,and the acidity was 87.9 °T,the sensory index met the yoghurt industry standards.