安徽农业科学2012，Vol.40Issue(32)：15871-15872,15882,3.
复合稳定剂对调配型酸性乳饮料稳定性的影响
Effect of Processing Technology Parameters on the Stability of Formulated Sour Milk Drink
王丽颖 1付莉2
作者信息
- 1. 大庆乳品厂有限责任公司,黑龙江大庆 163000
- 2. 辽宁医学院食品科学与工程学院,辽宁锦州 121001
- 折叠
摘要
Abstract
[Objective ] TO solve floating fat and protein precipitation of formulated sour milk drink leading to poor stability problem. [ Method ] We researched on the stability of formulated sour milk drink using pectin, sodium carboxymethyl cellulose, water soluble soybean polysaccharide, propylene glycol alginate. [Result]The result showed that when the concentration of pectin sodium carboxymethyl cellulose,water soluble soybean polysaccharide, propylene glycol alginate came toO. 11% ,0.05% ,0. 11% ,0.13% respectively. Centrifugal sedimentation rate of formulated sour milk drink was 2.5%. [ Conclusion]The study will provide technical support for producing more stable adjustable sour milk drink.关键词
酸乳饮料/复合稳定剂/离心沉淀率/稳定性Key words
formulated sour milk drink/ composite stabilize/ centrifugal sedimentation rate/ stability分类
农业科技引用本文复制引用
王丽颖,付莉..复合稳定剂对调配型酸性乳饮料稳定性的影响[J].安徽农业科学,2012,40(32):15871-15872,15882,3.
