食品与机械2011，Vol.27Issue(2)：141-144,4.DOI:10.3969/j.issn.1003-5788.2011.02.042
红树莓调配型酸性乳饮料乳化稳定性研究
Study on the stability and emulsibility of red raspberry milk-containing acidic beverage
李罗飞 1徐晓明 1赵娜 1赵雪 1吕长鑫1
作者信息
- 1. 渤海大学生物与食品科学学院,辽宁,锦州,121013
- 折叠
摘要
Abstract
The stability and emulsibility of red raspberry milk-containing acidic beverage were studied with single factor and orthogonal experiment to determined the rate of sedimentation, transmittance,viscosity, effect of stability and emulsibility to verify the stability results. The result showed the optimal stabilizers were: xanthan 0.35％, pectin 0.20％, sodium sarboxymethyl cellulose 0.25％.The ratio of compound emulsifier is glyceryli monostearici: sucrose ester =7∶3, and the total dosage is 0.05％ can achieve the best emulsification effect.关键词
红树莓/乳化稳定性/正交试验/配方Key words
red raspberry/ effect of stability and emulsibility/ orthogonal experiment/ ingredient引用本文复制引用
李罗飞,徐晓明,赵娜,赵雪,吕长鑫..红树莓调配型酸性乳饮料乳化稳定性研究[J].食品与机械,2011,27(2):141-144,4.
