调配型酸性乳饮料稳定剂配方的研究  

Study on stabilizer formulas for formulated acidic milk drinks

作　　者：杜磊[1] 朱莉[1] 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《饮料工业》2012年第3期36-38,共3页Beverage Industry

摘　　要：调配型酸性乳饮料是以鲜乳为原料,用柠檬酸、乳酸调酸,配以白砂糖及其他甜味剂、稳定剂、香精等经乳化、均质制成,产品细腻滑爽,酸甜可口,受到消费者的青睐。在实际生产过程中,调配型酸性乳饮料产品容易发生分层和沉淀现象,除通过控制原料奶、水质、工艺流程等措施外,生产中常采用添加稳定剂的方法来提高其稳定性。通过对不同稳定剂配方的乳饮料的稳定性进行测定,对结果进行分析,得出复合稳定剂的最佳配方为:果胶0.12%、羧甲基纤维素0.17%、黄原胶0.23%。Formulated acidic milk drinks are made from fresh milk with the addition of sugar and other sweeteners, stabilizers, flavors, etc., by the processes of emulsification and homogenization, with their acidities regulated with citric acid and lactic acid. Featured by fine and smooth taste and delicious sweetness and sourness, they are highly acceptable to consumers. In the practical production process, layering and precipitation are likely to appear in the drinks. Besides the controls on raw milk, water and technological process, stabilizers are commonly added in production to improve the stability of the drinks. The stability of drinks containing different stabilizer formulas was determined and the results analyzed to conclude that the optimum formula of composite stabilizer was pectin 0.12%, hydroxyl methyl cellulose 0.17% and xanthan gum 0.23%.

关 键 词：乳饮料 分层和沉淀 稳定性 复合稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]