调配型酸乳饮料中最优稳定剂的选择  

Selecting an optimal stabilizer for formulated acidified milk drinks

作　　者：丁甜[1] 赵正涛[1] 李全阳[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》2012年第2期37-40,共4页Beverage Industry

摘　　要：在制作酸性乳饮料时需添加稳定剂。探讨了稳定剂与酪蛋白的作用机理。选用果胶、CMC、PGA、瓜尔豆胶、黄原胶5种稳定剂,通过离心沉淀率的测定,选取其中稳定效果最优的稳定剂。结果表明:在酸乳饮料体系中,果胶是最优稳定剂。Stabilizers are needed when making acidified milk drinks. The mechanisms of action of stabilizers and casein were investigated. The optimal stabilizer was selected from 5 ones （pectin, sodium carboxymethyl cellulose - CMC, propylene glycol alginate - PGA, guar gum and xanthan gum） by determining their precipitation rates. The results showed that pectin was the optimal stabilizer for acidified milk drinks.

关 键 词：酸性乳饮料 稳定剂 酪蛋白 离心沉淀率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]