调配型酸性乳饮料稳定剂的复配研究  

Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers

作　　者：罗玲泉[1] 

机构地区：[1]光明乳业股份有限公司技术中心武汉研究所,湖北武汉430040

出　　处：《食品科学》2009年第6期288-291,共4页Food Science

摘　　要：在对羧甲基纤维素钠(CMC-Na)、刺槐豆胶、瓜尔豆胶三种稳定剂单体进行影响调配型酸性乳饮料稳定性的单因素试验基础上,采用Box-Behnken设计进行稳定剂的复配研究。结果表明:三种稳定剂控制调配型酸性乳饮料稳定性的单一临界添加量分别为0.25%、0.2%、0.25%(质量分数);复配时最佳添加量分别为0.072%、0.042%、0.059%,总添加量为0.173%时,调配型酸性乳饮料稳定性最佳,其离心率的最小值为2.408%。On the single-factor test basis of impact of CMC-Na, locust bean gum and guar gum on the stability of formulated sour milk drink, the Box-Behnken design was used to study the compound of the three stabilizers. The results showed that the simplex critical additive volume of CMC-Na, locust bean gum and guar gum is 0.25%, 0.2%, 0.25% to control centrifugal percent of formulated sour milk drink respectively. While mixed, the proper additive volume is 0.072%, 0.042% and 0.059% respectively, total volume is 0.173...

关 键 词：稳定剂 调配型酸性乳饮料 离心率 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]