复合稳定剂对调配型酸性乳饮料稳定性的影响  

Effect of Processing Technology Parameters on the Stability of Formulated Sour Milk Drink

作　　者：王丽颖 付莉[2] 

机构地区：[1]大庆乳品厂有限责任公司,黑龙江大庆163000 [2]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《安徽农业科学》2012年第32期15871-15872,15882,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]解决调配型酸乳饮料因脂肪上浮和蛋白质沉淀而导致稳定性很差的问题。[方法]利用果胶、羧甲基纤维素钠、大豆水溶性多糖、海藻酸丙二醇酯进行复配对调配型酸乳饮料稳定性进行研究。[结果]研究得出,果胶浓度0.11%,羧甲基纤维素钠浓度0.05%,大豆水溶性多糖浓度0.11%,PGA浓度0.13%时,酸性乳饮料稳定性最好,离心沉淀率为2.5%。[结论]该研究可为生产出稳定性较好的调配型酸乳饮料提供技术支持。[Objective]TO solve floating fat and protein precipitation of formulated sour milk drink leading to poor stability problem.[Method] We researched on the stability of formulated sour milk drink using pectin,sodium carboxymethyl cellulose,water soluble soybean polysaccharide,propylene glycol alginate.[Result]The result showed that when the concentration of pectin sodium carboxymethyl cellulose,water soluble soybean polysaccharide,propylene glycol alginate came to 0.11%,0.05%,0.11%,0.13% respectively.Centrifugal sedimentation rate of formulated sour milk drink was 2.5%.[Conclusion]The study will provide technical support for producing more stable adjustable sour milk drink.

关 键 词：酸乳饮料 复合稳定剂 离心沉淀率 稳定性 

分 类 号：S879.1[农业科学—畜牧兽医]