刺槐豆胶在乳制品中的稳定性问题与优化方案研究  

Study on the Stability Problem and Optimization Scheme of Locust Bean Gum in Dairy Products

作　　者：王文杰 曹柯源 李东明 范军营 WANG Wenjie;CAO Keyuan;LI Dongming;FAN Junying(D.CO International Food Co.,Ltd.,Jiaozuo 454000,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454000

出　　处：《现代食品》2024年第24期113-115,共3页Modern Food

摘　　要：刺槐豆胶作为一种新型天然多糖类食品添加剂,在乳制品中得到了广泛应用,但其稳定性受多种因素影响。本文分析了乳化体系特性、加工工艺条件、原料品质差异和储存环境因素对刺槐豆胶稳定性的影响,并提出了包括乳化体系优化设计、加工工艺改进、原料筛选与质量控制以及储存条件与管理等相应的优化方案,旨在提升乳制品质量,推动行业发展。Locust bean gum,a new natural polysaccharide food additive,is widely used in dairy products.However,its stability is affected by many factors.This paper analyzes the impact of emulsion properties,processing conditions,raw material quality,and storage environment on its stability.It also proposes optimization plans,such as improving the emulsion system,processing technology,raw material screening,and storage management.The goal is to enhance dairy product quality and promote industry development.

关 键 词：刺槐豆胶 乳制品 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]