新型果奶饮料稳定性研究  

Study on the Stability of New Boverage of Juice Yogurt

作　　者：李志成[1] 蒋爱民[1] 段旭昌[1] 何铭斗[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《西北农业学报》2001年第4期111-113,共3页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：用酸奶和苹果汁为原料加工制成新型饮料 ,通过测定其稳定性和粘度 ,应用正交优选方法研究了该饮料的稳定性。结果表明 :添加 0 .2 0 %的黄原胶和 0 .1 2 %的海藻酸钠的复合稳定剂及 0 .0 4%的蔗糖酯、0 .0 6%的单甘酯和 0 .0 2 %的司班 65组成的复合乳化剂可以使新型苹果奶饮料稳定保存The stability of new beverage produced by yogurt and apple juice was studied in the paper. The results showed that the beverage could preserve stablely for more than three months by adding multiple stabilizer consisted of 0.20% Xanthan gum and 0.12% Na Alginate, and multiple emulsifier consisted of 0.04% SE, 0.06% GMS and 0.02% Spans 65.

关 键 词：酸奶 苹果汁 饮料 稳定性 果奶饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]