甜玉米乳饮料稳定性研究  

Study on Stabilization of Sweet Corn Milk Drink

作　　者：任俊[1] 卢金珍[1] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《现代农业科技》2012年第8期350-352,共3页Modern Agricultural Science and Technology

摘　　要：研究不同用量的柠檬酸、乳化剂、稳定剂以及不同的杀菌时间对玉米乳饮料稳定性的影响。结果表明:柠檬酸的用量为2.0%,SS-33复合稳定剂的用量为2.0%,乳化剂(单甘酯∶蔗糖酯=3∶7)的用量为0.10%,杀菌时间为15 min,玉米乳饮料稳定性最好,放置4个月未出现分层现象。In this paper,different amounts of citric acid,emulsifier,stabilizer and different sterilization temperatures on the stability of corn milk were studied.The results showed that the amount of citric acid was 2.0%,SS-33 compound stabilizer content was 2.0%,emulsifier（monoglycerides：sucrose ester=3∶7） was 0.10%,sterilization time was 15 minutes,stability of corn milk drinks were placed for 4 months,the phenomenon of sub-chromatography water didn′t appear.

关 键 词：甜玉米 乳饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]