食品工业科技Issue(1)：156-158,3.
羧甲基纤维素钠对酸性乳饮料稳定作用的研究
Stabilization of sodium carboxymethyl cellulose on acidified milk drinks
姚晶 1孟祥晨 2王红梅3
作者信息
- 1. 东北农业大学乳品科学教育部重点实验室／食品学院,黑龙江哈尔滨150030 黑龙江东方学院,黑龙江哈尔滨150086
- 2. 东北农业大学乳品科学教育部重点实验室／食品学院,黑龙江哈尔滨150030
- 3. 黑龙江东方学院,黑龙江哈尔滨150086
- 折叠
摘要
Abstract
Stabilization of sodium carboxymethyl cellulose（CMC） on acidified milk drinks was studied by investigating the effect of CMC contents on characteristics of acidified milk drinks.The characteristics included sedimentation rate,viscosity,particle size distribution,water molecular mobility and Zeta potential.The stabilization of CMC on the drinks showed that the sedimentation rate of the drinks was reduced,and the viscosity of the drinks rose with the amounts of CMC increased.The stabilization of CMC on acidified milk drinks showed in microscopic that the particle size distribution of the drinks diminished,water molecular mobility of the drinks slowed down,and the Zeta potential absolute value of the drinks heightened with the amounts of the stabilizers increased.关键词
羧甲基纤维素钠/酸性乳饮料/稳定性Key words
sodium carboxymethyl cellulose/acidified milk drinks/stability分类
轻工纺织引用本文复制引用
姚晶,孟祥晨,王红梅..羧甲基纤维素钠对酸性乳饮料稳定作用的研究[J].食品工业科技,2012,(1):156-158,3.
