工艺参数对调配型酸乳饮料稳定性的影响  

The 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,大庆163000 [2]辽宁医学院食品科学与工程学院,锦州121001

出　　处：《食品工业》2013年第3期100-102,共3页The Food Industry

摘　　要：调配型酸乳饮料存在因脂肪上浮和蛋白质沉淀而导致稳定性很差的问题。试验从调配型酸乳饮料的加工工艺参数入手,对添加复配稳定剂(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%)的产品稳定性进行研究。研究结果表明,调酸温度为30℃,调酸pH4.0,先调酸后均质,均质压力为30 MPa,均质温度为60℃,产品的稳定性较好。The existence of floating tat and protein preclpitaion ot formulated sour milK drink leads to poor stability problem. We started from the processing teclanology parameters of formulated sour milk drink to research on the stability of products which added with compound stabilizer （pectin concentration 0.11%, sodium carboxymethyl cellulose concentration 0.05%, water soluble soybean polysaccharide concentration 0.11%, PGA concentration 0.13%）. The result showed that the adjustable acid temperature was 30℃, the adjustable pH was 4, adjusting acid after homogenization, homogenization pressure was 30 MPa, homogeneous temperature was 60℃, the stability of the product was better.

关 键 词：调酸温度 调酸pH 均质压力 均质温度 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]