中性高钙液体奶的钙剂筛选及稳定性研究OA北大核心CSCD
Study on the choice of calcium and the stability of neutral high calcium milk
对中性高钙液体奶生产中不同钙剂和稳定剂对产品稳定性和品质的影响进行了研究。结果表明，以乳钙为钙强化剂，添加量为6g/L，微晶纤维素复配卡拉胶(1∶1)为稳定剂，添加量为3g/L，制备的中性高钙液体奶对热稳定，口感不会明显增稠，钙含量(以钙元素计)可达2.64g/L。
The choice of calcium and the stability of high cal cium milkwere studied.Results reveal that 6g/L milk-calcium and 3g/L Microcrys talline Cellulose with carrageenan(1∶1) can make product stable during heating and storing.Concentration of calcium in product can get the level of 2.64g/L.
成坚;谢鹏
仲恺农业技术学院食品科学系,仲恺农业技术学院食品科学系,
轻工纺织
高钙奶稳定性乳钙
《食品工业科技》 2001 (1)
27-28,2
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