共查询到19条相似文献,搜索用时 156 毫秒
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果胶对酸性乳饮料稳定性的影响 总被引:1,自引:0,他引:1
酸性乳饮料的稳定性与稳定剂的含量、均质压力、均质温度、pH有关。选取果胶作为稳定剂,探讨了工艺条件对酸性乳饮料稳定性的影响。结果表明:果胶添加量0.4%、均质压力20MPa、均质温度50℃、pH4.3时酸性乳饮料的稳定性最好。 相似文献
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酸性乳饮料稳定性的研究 总被引:23,自引:4,他引:23
叙述了酸性乳饮料的制作方法。由于该饮料不稳定而使产品质量欠佳,因此,本文从乳固形物含量,稳定剂,乳化剂,品质改良剂,糖酸比例,工艺条件以及水质等几个方面对酸性乳饮料稳定性进行了研究。结果表明,酸性乳饮料稳定的最佳条件;乳固形物含量4.0%,稳定剂含量0.6%,乳化剂含量0.12%,品质改良剂0.13%,白砂糖12.0%,果汁4.0%,有机酸含量0.2%;并且在55℃时采用21MPa和15MPa的压 相似文献
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该文主要研究可溶性大豆多糖(SSPS)对配制型酸乳及发酵型酸乳饮料稳定性的影响。通过测定酸性乳饮料的离心沉淀率,分别研究单一使用SSPS及SSPS、CMC和HMP复配后对配制型酸乳饮料稳定性的影响。同时,还研究了单一使用SSPS及SSPS和CMC复配后对发酵型酸乳稳定性的影响。结果表明,配制型酸乳最终pH值为3.9时,添加0.4%的SSPS或添加0.3%的SSPS和0.1%的CMC,具有良好的稳定性;正交试验结果表明,复合添加0.3%的SSPS、0.05%的CMC、0.4%的HMP配制型酸乳的稳定性较好;发酵型酸乳的最终pH值为4.0时,添加0.4%的SSPS或添加0.1%的SSPS和0.3%的CMC,具有良好的稳定性。 相似文献
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黄原胶对酸性乳饮料稳定性影响的研究 总被引:7,自引:0,他引:7
研究了不同来源黄原胶对羧甲基纤维素钠(CMC)稳定的酸性乳饮料稳定性的影响,结果表明,其结果依赖于黄原胶的来源。实验中选取了10种不同来源黄原胶进行研究,结果显示,供试的中国某厂来源的黄原胶使产品更不稳定,而供试的某合资厂来源及大部分法国来源的黄原胶使产品更加稳定。 相似文献
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Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk 总被引:2,自引:0,他引:2
The influence of soy protein subunit composition on the particle size distribution and solid content of soymilk and various supernatant fractions was investigated. A well-established seed variety (Harovinton), containing all protein subunits, and eleven null soybean genotypes lacking specific glycinin and β-conglycinin subunits were investigated, to determine the effect of protein composition on the physico-chemical characteristic of soymilk. Soymilk made from Harovinton and soybean lines null in glycinin showed significantly higher total solid yields than the other genotypes evaluated. Soymilks prepared from soybeans null for glycinin or lacking glycinin's group I (A1, A2) showed a smaller particle size distribution compared to soybean lines containing glycinin. In general, unheated soymilk made from lines having glycinin showed a bimodal size distribution with large particles, with a decrease in the particle size distribution after heating and heating with homogenization. The results of this work will help in the evaluation of breeding lines with a specific protein composition tailored to a specific processing functionality. 相似文献
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