高钙奶复合稳定剂的研究和优化  

Study and Optimization of High-calcium Milk Compound Stabilizer

作　　者：李大鹏 朱洪伟 李佳鑫 LI Dapeng;ZHU Hongwei;LI Jiaxin(School of Biological and Environmental Engineering,Chaohu University,Hefei,Anhui 238024,China;Anhui Dubest Food Industry Co.,Ltd.,Chuzhou,Anhui 239599,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]巢湖学院生物与环境工程学院,安徽合肥238024 [2]安徽杜贝斯特食品工业有限公司,安徽滁州239599 [3]天津科技大学食品科学与工程学院,天津300457

出　　处：《农产品加工》2023年第19期9-11,18,共4页Farm Products Processing

摘　　要：为了提高高钙奶的稳定性,以离心沉淀率和乳析率为指标,对高钙奶复合稳定剂进行研究和优化。结果表明,微晶纤维素、果胶、六偏磷酸钠和单双甘油脂肪酸酯对高钙奶稳定性影响显著。通过正交试验优化,确定高钙奶最佳稳定剂为微晶纤维素添加量0.25%,果胶添加量0.25%,六偏磷酸钠添加量为0.22%,单双甘油脂肪酸酯添加量0.25%,在此条件下高钙奶的离心沉淀率为0.72%,乳析率为0.93%。In order to improve the stability of high calcium milk,the compound stabilizer of high calcium milk was studied and optimized using the centrifugal precipitation rate and milk precipitation rate as the index.The results showed that microcrystalline cellulose,pectin,sodium hexamephosphate and monodlyceride fatty acid esters had significant effects on the stability of high calcium milk.The best stabilizer of high calcium milk was determined as 0.25%microcrystalline cellulose,0.25%pectin,0.22%sodium hexametaphosphate of 0.22%,and single glycerine fatty acid esters of 0.25%by orthogonal optimization.Under these conditions,the centrifugal precipitation rate of high calcium milk was 0.72%,and the milk precipitation rate was 0.93%.

关 键 词：高钙奶 稳定剂 正交试验优化 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]