摘要
在制作酸性乳饮料时需添加稳定剂。探讨了稳定剂与酪蛋白的作用机理。选用果胶、CMC、PGA、瓜尔豆胶、黄原胶5种稳定剂,通过离心沉淀率的测定,选取其中稳定效果最优的稳定剂。结果表明:在酸乳饮料体系中,果胶是最优稳定剂。
Stabilizers are needed when making acidified milk drinks. The mechanisms of action of stabilizers and casein were investigated. The optimal stabilizer was selected from 5 ones （pectin, sodium carboxymethyl cellulose - CMC, propylene glycol alginate - PGA, guar gum and xanthan gum） by determining their precipitation rates. The results showed that pectin was the optimal stabilizer for acidified milk drinks.
出处
《饮料工业》
2012年第2期37-40,共4页
Beverage Industry
关键词
酸性乳饮料
稳定剂
酪蛋白
离心沉淀率
acidified milk drink
stabilizer
casein
precipitation rate
