果汁乳饮料中稳定剂三元复配剂最佳配比的筛选  

Screening Mixing Proportion of Stabilizbers in Fruit Juice Milk Beverages

作　　者：顾苒[1] 常忠义[1] 高红亮[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《大豆科学》2008年第6期1081-1084,共4页Soybean Science

基　　金：上海市教委基金资助项目(06DZ006)

摘　　要：在以橙汁和牛乳为主要原料,配以各种辅料及添加剂配制成果汁乳饮料中,添加微晶纤维素作为主要稳定剂并复配其它常用稳定剂,使饮料维持在均匀的稳定状态,因此具有较长的保质期。通过沉淀率及吸光度等指标确定了添加0.75%稳定剂时的最佳配比为微晶纤维素:果胶:大豆多糖为50∶20∶30。此条件下所配饮料稳定效果最好,粘度较低,可使饮料品质达到最优。In order to make the fruit juice milk beverages have the longer date of maximum durability, the stabilizers need to to be added. The stability of Microcrystalline Cellulose prepared from soybean residual, cooperating with other usual stabilizers, was studied in fruit juice milk beverages. The property is investigated by rate of deposition and absorbency in juice milk and the optimum additive of stabilizer added by 0.75% is 50% of MCC,20% of pectin and 30% of soluble soybean polysaccharide. The fruit juice milk beverages have the better stability.

关 键 词：果汁乳饮料 果胶 大豆多糖 微晶纤维素 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]