福建农业学报2017，Vol.32Issue(9)：1043-1049,7.DOI:10.19303/j.issn.1008-0384.2017.09.021
食品稳定剂在植物蛋白乳酸菌饮料生产中的应用研究进展
Additives for Stabilizing Lactobacillus-containing Plant Protein Beverages
摘要
Abstract
Plant protein based probiotic beverages that contain lactobacillus are of high nutritional,healthy,social and economic values with a great marketing potential.However,the products tend to stratify during processing and storage as the fat globules float to the surface and protein particles settle to the bottom.To remedy the undesirable condition,food additives can be used to maintain a stable suspension for the products.This article explains the principles of the additives,such as,thickeners,emulsifiers,chelating agents,and sucrose,for acidic plant protein based beverages.关键词
植物蛋白/乳酸菌饮料/稳定剂/增稠剂/乳化剂Key words
plant protein/probiotic beverage/stabilizer/food thickener/emulsifier分类
轻工纺织引用本文复制引用
刘芸,刘波,邓元源,刘欣,阮传清..食品稳定剂在植物蛋白乳酸菌饮料生产中的应用研究进展[J].福建农业学报,2017,32(9):1043-1049,7.基金项目
福建省科技计划项目——省属公益类科研院所基本科研专项(2016R1017-4) （2016R1017-4）
福建省科技重大专项(2015NZ0003) （2015NZ0003）
