稳定剂在含乳饮料加工中的应用  

The Application of Stabilizer Blends in Milk Beverage Production

作　　者：李向东[1] 刘佳 于丽华 梅芳[1] 王荫榆[1] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436 [2]嘉吉北京应用研发中心,北京102206 [3]北京市福莱氏食品有限公司,北京100016

出　　处：《食品与发酵工业》2010年第12期76-79,共4页Food and Fermentation Industries

基　　金：国家“十一五”科技支撑计划(No.2006BAD04A14)

摘　　要：研究了高酯果胶(HMP)、水溶性大豆多糖(SSPS)和羧甲基纤维素钠(CMC)等稳定剂于发酵型含乳饮料中的应用。结果表明:HMP、SSPS和CMC 3种稳定剂提高产品黏度的大小依次是CMC>HMP>SSPS,产品的稳定性依次是CMC>SSPS>HMP,添加量为0.2%CMC、0.3%SSPS和0.4%HMP的产品趋于稳定。通过正交试验确定了HMP、SSPS和CMC复配稳定剂的添加量分别是0.13%、0.20%、0.10%。用复配稳定剂生产的含乳饮料粒径分布变化不大,离心沉淀率较小,产品无沉淀和絮凝出现,具有很好的稳定作用,可以应用于生产实践。The application of different levels of high-ester pectin（HMP）,soluble soybean polysaccharide（SSPS） and sodium carboxymethyl cellulose（CMC） as the stabilizer in fermented milk beverage was studied in this paper.The results showed that the ability to increase the viscosity of the three stabilizers was as follows;CMC HMP SSPS.The stability of the product was followed by CMC SSPS HMP,and the product tended to be stable with the dosage of 0.2% CMC,0.3% SSPS and 0.4% HMP.By orthogonal test,the dosages of compound stabilizer HMP,SSPS,and CMC were respectively 0.13%,0.20% and 0.10%.After adding the compound stabilizers,there was little distribution change of the milk beverage＇s particle size.The centrifugal sedimentation rate was relatively small,precipitation and flocculation did not occur to the product.The compound stabilizers had a good stabilizing effect and could be applied to industry.

关 键 词：高酯果胶(HMP) 水溶性大豆多糖(SSPS) 羧甲基纤维素钠(CMC) 稳定性 含乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]