不同固形物对乳酸菌饮料稳定性的影响  

作　　者：蒋文真[1] 司卫丽[1] 曾建新[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《食品工业科技》2007年第8期121-122,128,共3页Science and Technology of Food Industry

基　　金：广州市白云区科技计划项目(2005-SZ-26);广州市科技计划项目(2006Z3-E0311)

摘　　要：系统研究了不同固形物对乳酸菌饮料稳定性的影响,通过对产品稳定性的分析测试及长时间观察,结果表明:蔗糖、CR3010添加量分别为10%～12%和1.5%时可以有效提高乳酸菌饮料的稳定性,而通过增加葡萄糖的用量对乳酸菌饮料稳定性没有明显提高。Effect of different solid content on the stability of the lactobacillus drink was studied in this paper. The stability was measured and observed for a long time. The results show that the addition of 10% 12% sucrose and 1.5% CR3010 could improve the stability of the lactobacillus drink greatly, whereas the addition of glucose had no obvious enhancement to its stability.

关 键 词：固形物 乳酸菌饮料 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]