甜乳饮料稳定剂及稳定性的研究  

Studies on the stability of mixed sweet milk

作　　者：郑海平 申利娟 

机构地区：[1]金华市迪耳化工有限公司,浙江金华321016

出　　处：《食品工业科技》2005年第7期88-89,共2页Science and Technology of Food Industry

摘　　要：对影响甜乳饮料稳定性因素进行了研究,通过正交实验确定稳定剂的最佳配比以及最佳生产工艺。结果表明,蔗糖酯SE-150.06%,单甘酯0.04%,羧甲基纤维素钠0.02%,海藻酸钠0.015%,卡拉胶0.006%,并采用二次均质,最佳压力分别为35MPa和20MPa。产品的稳定性最好。ln the paper, the stability of mixed sweet milk was studied and orthogonal experiments were carried out. The results showed that when 0.06% SE-15, 0.04%monoglyceride, 0.02%CMC (FH9), 0.015% sodium ginate and 0.006%k-carrageenan were added into the milk and the mixture was homogenized at 35MPa and 20MPa, respectively, the stability of the product was satisfactory.

关 键 词：甜乳饮料 生产工艺 复合乳化稳定剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]