食品科学2011，Vol.32Issue(13)：58-61,4.
粒径分析法研究稳定剂对含乳饮料稳定性的影响
Effects of Stabilizers on Stability of Milk Beverage Evaluated by Particle Size Analysis
摘要
Abstract
In this paper,particle size distribution and centrifugal sedimentation rate of water-soluble soybean polysaccharide（SSPS）,sodium carboxymethyl cellulose（CMC） and high ester pectin（HMP） in milk beverage were studied.The results showed that the acidic milk beverage system exhibited an increased stability when the concentrations of SSPS,CMC and HMP were higher than 0.3%.The best stability of the acidic milk system was achieved when HMP,SSPS and CMC were added at 0.3%,0.5% and 0.5%,respectively.Meanwhile,particle size distribution analysis and centrifugal sedimentation rate analysis could provide the consistent results for the milk beverage system.Therefore,it is feasible to use particle size distribution and centrifugal sedimentation rate for quickly and accurately analyzing the amounts of added stabilizers in milk beverage.关键词
粒径分析法/离心沉淀率/稳定性/含乳饮料Key words
particle size analysis/centrifugal sedimentation rate/stability/milk beverage分类
轻工纺织引用本文复制引用
李向东,李娟..粒径分析法研究稳定剂对含乳饮料稳定性的影响[J].食品科学,2011,32(13):58-61,4.基金项目
“十一五”国家科技支撑计划项目 （）
