食品胶体对高蛋白调酸乳饮料稳定性的影响  

Influence of Food Gums on the Stability of High-protein Acidified Milk Beverage

作　　者：钟秀娟[1] 张多敏[1] 周雪松[1] 曾建新[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510620

出　　处：《现代食品科技》2010年第7期709-711,共3页Modern Food Science and Technology

基　　金：组建广东省工程技术研究开发中心项目(编号2009B080400050)

摘　　要：本文主要研究了不同食品胶体对高蛋白调酸乳饮料稳定性的影响,结果表明:当羧甲基纤维素钠用量为0.4%,黄原胶与魔芋胶以3:2复配,且用量为0.03%,阿拉伯胶用量为0.02%时,可以有效解决产品的乳脂析出及沉淀等问题,稳定性最好。The influence of different food gums on the stability of acidified milk with high protein contents was studied in this paper. The results showed that the best dosage of CMC-Na, the ratio of xanthan gum to konjac gum, dosage of the mixture of xanthan gum to konjac gum and the dosage of arabic gum were 0.4%, 3：2, 0.03%, and 0.02%, respectively, under which the product showed the highest stability, without fat separation and centrifugation precipitation.

关 键 词：高蛋白 调配型酸乳饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]