浓缩调配型酸性乳饮料稳定性研究  

Study on the Stability of Mixed Acid Milk Concentration Beverage

作　　者：范俊华 肖志剑 张文 

机构地区：[1]北京美滋乐源食品有限公司,北京101200

出　　处：《饮料工业》2015年第4期1-4,共4页Beverage Industry

摘　　要：本文研究了浓缩调配型酸性乳饮料的稳定性问题,确定了产品p H值为3.3,蔗糖添加量为20%,稳定剂羧甲基纤维素钠(CMC)、海藻酸丙二醇酯、黄原胶、六偏磷酸钠的添加量分别为0.40%、0.15%、0.02%、0.05%,由此制得的产品具有最佳的稳定性,且产品稀释6倍后饮用,酸甜适宜,口感饱满,具有酸乳饮料的独特风味。In this paper,the stability of mixed acid milk concentration beverage was studied. It showed that when the pH value of 3.3,the amounts of CMC,propylene glycol alginate,xanthan gum,sodium hexametaphosphate were 0.40%, 0.15%,0.02% and 0.05% respectively,the product was obtained with the highest stability. After 6-fold dilution,the product had a suitable sweetness and sourness with a unique flavor of yogurt drinks.

关 键 词：调配型酸性乳饮料 浓缩 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]