稳定剂对乳体系稳定性影响的研究  

Research on influence of stabilizers on stability of a milk system

作　　者：赵红玲[1] 陈文贞[1] 卫晓英[1] 赵正涛[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271018

出　　处：《饮料工业》2010年第2期26-29,共4页Beverage Industry

摘　　要：通过稳定剂的单因素实验和复配试验,对乳体系的稳定性进行了研究。采用离心沉淀率、粘度及粒度相结合的方法,研究了不同稳定剂对乳体系稳定性的影响。实验结果表明:5种稳定剂中,PGA对乳体系的稳定效果最好,且最佳添加量为0.10%,PGA分别与瓜尔豆胶、黄原胶或果胶复配,都有协同增效作用,且PGA与黄原胶在添加量3∶7时对乳体系的稳定效果最好。The stability of a milk system was studied by single -factor tests and mixing experiments on stabilizers. Based on centrifugation precipitating rate,viscosity and granularity,the influence of different stabilizers on the stability of a milk system was elaborated. The results showed that,among 5 stabilizers,PGA stabilized a neutral milk system best,with the optimum dosage = 0.10 %;that PGA,if mixed with xanthan gum,pectin or guar gum,respectively,had a synergistic effect;and that PGA ∶ xanthan gum = 3 ∶ 7 resulted in the best stability of the milk system.

关 键 词：稳定剂 乳体系 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]