复合增稠剂在奶啤饮料中的应用研究  

Study on use of composite thickeners in milk-beer beverages

作　　者：张书猛[1] 吕嘉枥[1] 朱莉莉[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《饮料工业》2011年第12期18-20,共3页Beverage Industry

摘　　要：通过单因素试验、多因素正交试验研究复合增稠剂、乳化剂、增重剂等添加剂对凝固型酸奶及奶啤饮料稳定性的影响,确定出最优的复配增稠剂配方:CMC0.05%、黄原胶0.10%、蔗糖脂肪酸酯0.15%,以此复配增稠剂制作的奶啤饮料稳定性最佳。Single- and multi-factor orthogonal experiments were made to study the influences of some additives （composite thickener, emulsifier, weighting agent, etc.） on the stability of set yoghurt and milk-beer beverages. The optimum composite thickener formula was determined as CMC 0.05%, xanthan gum 0.10% and sucrose fatty acid ester 0.15%. The composite thickener could best stabilize the milk-beer beverages.

关 键 词：增稠剂 稳定性 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]