摘要
对影响调配酸乳饮料稳定性的因素进行了研究,通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。结果表明,CMC(Fh9)0.25%、黄原胶0.02%、魔芋精粉0.03%、SE-150.02%、单甘酯0.03%、六偏磷酸钠0.02%、三聚磷酸钠0.02%,并在30MPa下均质,产品稳定性好。
In the paper,the influencing on the stability of mixed acid milk were studied and the orthog onal experiment were made.The study showed that when added0.25%CMC (Fh9)?0.02%xanthan g um?0.03%konjac g um?0.02%SE -15,0.03%monog lyceride ?0.06%sodium hexametaphospate?0.02%sodium triphosphate and homog enized at 30MPa,its stability was satisfactory.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期63-65,共3页
Science and Technology of Food Industry
