酸性含乳碳酸饮料稳定性的研究  

Study on the of carbonic acid drink containing milk with low pH

作　　者：黄斌[1] 金益英[1] 

机构地区：[1]杭州娃哈哈集团有限公司食品饮料研究所,浙江杭州310018

出　　处：《食品工程》2014年第3期33-35,共3页Food Engineering

摘　　要：对酸性含乳碳酸饮料加工过程中易引起沉淀的环节进行了稳定性研究,比较了不同稳定剂的稳定效果,并确定了最佳稳定剂及最优复配稳定剂。结果表明,复配稳定剂(海藻酸钠0.3%+CMC0.4%+卡拉胶0.1%对含乳碳酸饮料的稳定效果最为明显,所得含乳碳酸饮料的形态均匀,产品呈乳白色的稳定体系,并且长时间放置不分层。The stability of the carbonic acid drink containing milk with low-pH was studied. The results showed that the stabilizing effect of carbonic acid drink with compound stabilizer （0.3% Sodium alginate ＋0.4 % CMC＋0.1% car-rageenan） was obvious. The Prepared drink had milk white color, uniform emulsification and no flocculated sediment.

关 键 词：碳酸饮料 稳定性 复配 

分 类 号：TS275.3[轻工技术与工程—农产品加工及贮藏工程]