新型学生复合营养奶稳定性研究  

作　　者：欧亦群[1] 唐书泽[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2005年第10期125-126,129,共3页Science and Technology of Food Industry

摘　　要：以大豆为主要原料,加工制作新型学生复合营养奶,对其稳定性进行研究。在复合营养奶中添加不同的稳定剂和乳化剂,测定与观察产品在贮藏过程中的稳定性,采用正交法优选出最适于这种新型复合营养奶的稳定剂与乳化剂。结果表明,在复合营养奶的生产过程中添加0.03%的PGA和0.2%的海藻酸钠的复合稳定剂及0.04%的单甘酯,0.04%的Span80和0.02%的大豆磷脂的复合乳化剂,可使以大豆为主要原料的复合营养奶稳定保存3个月以上。The objective of this study was to investigate the stability of a novel nutritious soy -based compound milk designed specially for students. Various stabilizers and emulsifiers were tested and optimized for stabilizing this type of product by the method of orthogonal experiment and visualized analysis. Result shows that the beverage could be stably preserved for more than three months by adding a compound stabilizer consisting of 0.03% PGA and 0.02% Na-Alginate, and a mixed emulsifier consisting of 0.04% GMS, 0.04% Span 80. and 0.02% lecithin.

关 键 词：学生营养奶 豆奶 稳定性 乳化剂 稳定剂 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]