复配乳化稳定剂的研制及其在饮料中的应用  

Study on Mixed Emulsion Stabilizer and Its Application in Beverage

作　　者：吕心泉[1] 闵健慧[1] 安辛欣[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《中国食品添加剂》2003年第1期57-63,72,共8页China Food Additives

摘　　要：本文主要经实验研究单一乳化剂、增稠剂复配后的效果。并应用于调制奶、植物蛋白奶和悬浮饮料中,通过区别不同成分研制了三组配方,均达到满意结果,体系均一稳定,口感丰厚。The effects of mixtures by the different kinds of singly thickening agents (singly emulsifiers) on the drink were studied. The experiment results were applied to the flavor milk,botanic protein milk and floating drink, and then several types of ingredients according to distinguishing the different components were found. The impressions of products were satisfactory. They were stable, rich and thick.

关 键 词：复配乳化稳定剂 乳化剂 增稠剂 配方 饮料 应用 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS275[轻工技术与工程—食品科学与工程]