乳化稳定剂对苹果汁牛奶稳定性的研究  

Effect of Emulsifying Stabilizer on the Stability of Apple Juice Milk

作　　者：吕贞龙 印伯星 张在金 

机构地区：[1]扬州大学实验农牧场,江苏扬州225009

出　　处：《现代食品科技》2008年第12期1274-1276,1291,共4页Modern Food Science and Technology

基　　金：江苏省农业三项工程项目(SX[2003]043)

摘　　要：研究了乳化剂、胶体和盐对苹果汁牛奶的稳定作用。结果表明,在苹果汁牛奶体系中,复合乳化剂中的单甘酯和蔗糖酯的配比为7:3且总量为1.0‰、黄原胶与PGA的复配比例为2:3且添加量为0.25‰、六偏磷酸钠添加量为0.20‰时,苹果汁牛奶体系油脂析出率、离心沉淀率明显降低,粘度显著增加,风味口感俱佳,且稳定性较好。Stabilization of emulsifier, hydrocolloid and salt on apple fi＇uit juice milk was studied. Results showed that the best ratio of distilled monoglyceride to sugar ester, total dosage of monoglyceride and sugar ester, ratio of xanthan gum to PGA, total dosage ofxanthan gum and PGA and dosage of sodium hexametaphosphate were 7：3, 1.0 ‰, 2：3, 0.25‰ and 0.20‰, respectively, under which the centrifugation precipitating rate and fat separating rate of apple juice milk were obviously decreased and the viscosity was increased. Furthermore, the achieved apple fruit juice milk had high stability, a full-body taste and a pleasant odor.

关 键 词：苹果汁牛奶 稳定性 乳化剂 胶体 盐 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]