亲水性胶体和盐类在果汁牛奶中的稳定作用  

The stability of hydrocolloids and salts on fruit juice milk

作　　者：李运飞[1] 张国农[1] 解国富[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《中国乳品工业》2004年第2期10-13,共4页China Dairy Industry

摘　　要：研究了不同亲水性胶体和盐类对果汁牛奶的稳定作用。结果表明,单独使用果胶、CMC和PGA,在一定用量下可以将体系沉淀率降至1%以下;瓜尔豆胶和刺槐豆胶对果胶有增效作用。盐的加入明显增强了胶体的稳定能力,但其添加比例有最佳值,集中在0.04%～0.12%。当使用CMC和PGA时,先加盐的效果优于后加盐;但对于果胶使用量较低的体系,则以先加胶体为好。The stability of different hydrocolloids and salts on fruit juice milk were studied. The results indicated: Sedimentation rate of milk system could be decreased to below 1%by adding the definite pectin, CMC and PGA separately. Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk. Stability of hydrocolloids could be increased by adding salts. But the best range of salts added was 0.04%～0.12%. The effects of adding salts previously were superior to that of lately when CMC and PGA were used. For the system that contain less pectin, it was better that adding hydrocolloids previously.

关 键 词：亲水性胶体 盐类 果汁牛奶 乳制品 稳定机理 添加方式 用量 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]