粒径分析法研究稳定剂对含乳饮料稳定性的影响  

Effects of Stabilizers on Stability of Milk Beverage Evaluated by Particle Size Analysis

作　　者：李向东[1] 李娟[2] 

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]中国石油化工股份有限公司北京化工研究院,北京100013

出　　处：《食品科学》2011年第13期58-61,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD04A14)

摘　　要：研究水溶性大豆多糖(SSPS)、羧甲基纤维素钠(CMC)和高酯果胶(HMP)在含乳饮料中的粒径分布和离心沉淀率。结果表明:在SSPS、CMC和HMP的质量分数大于0.3%时,酸性含乳饮料的体系开始趋于稳定,当HMP添加量为0.3%、SSPS和CMC的添加量分别为0.5%时,含乳饮料体系稳定性最好,而且粒径分析与离心沉淀率结果相一致。通过分析含乳饮料的粒径分布和离心沉淀率可以快速、准确的判断所添加稳定剂的含量在含乳饮料体系中应用的可行性。In this paper,particle size distribution and centrifugal sedimentation rate of water-soluble soybean polysaccharide（SSPS）,sodium carboxymethyl cellulose（CMC） and high ester pectin（HMP） in milk beverage were studied.The results showed that the acidic milk beverage system exhibited an increased stability when the concentrations of SSPS,CMC and HMP were higher than 0.3%.The best stability of the acidic milk system was achieved when HMP,SSPS and CMC were added at 0.3%,0.5% and 0.5%,respectively.Meanwhile,particle size distribution analysis and centrifugal sedimentation rate analysis could provide the consistent results for the milk beverage system.Therefore,it is feasible to use particle size distribution and centrifugal sedimentation rate for quickly and accurately analyzing the amounts of added stabilizers in milk beverage.

关 键 词：粒径分析法 离心沉淀率 稳定性 含乳饮料 

分 类 号：TS201.7[轻工技术与工程—食品科学]