豆渣水溶性膳食纤维在酸性乳饮料中的应用  

Application of Soluble Dietary Fiber from Soybean Dregs in the Acidity Milk Beverage

作　　者：刘昊飞[1] 

机构地区：[1]黑龙江省农业科学院,黑龙江哈尔滨150086

出　　处：《大豆科学》2014年第4期613-615,共3页Soybean Science

基　　金：黑龙江省科技厅"十一五"重大攻关项目(GA06B402-5)

摘　　要：通过对酸性乳饮料沉淀率的测定,考察了豆渣水溶性膳食纤维对酸性乳饮料稳定性的影响。结果表明:豆渣水溶性膳食纤维(SDF)具有与果胶相似的稳定蛋白颗粒的作用。在稳定剂浓度0.4%,pH4.0的条件下,其稳定酸性乳饮料的效果与果胶和韩国进口大豆SDF相当,优于阿拉伯胶和CMC。The stabilization effects of SDF on protein particles were similar to pectin through the determination of precipitation rate for acidity milk beverage.Under this condition which were stabilizer concentration 0.4%,pH4.0,the stability of acidity milk beverage that adds SDF were similar to pectin and superior to other stabilizers such as arabic gum and CMC.

关 键 词：豆渣 水溶性膳食纤维 酸性乳饮料 

分 类 号：S565.1[农业科学—作物学]