| 黄原胶对酸性乳饮料稳定性影响的研究 |
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| 引用本文： | 曹卫春,夏文水. 黄原胶对酸性乳饮料稳定性影响的研究[J]. 食品科技, 2006, 31(6): 87-90 |
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| 作者姓名： | 曹卫春 夏文水 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 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。
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| 关 键 词： | 酸性乳饮料 黄原胶 稳定性 离心沉淀率 |
| 文章编号： | 1005-9989(2006)06-0087-04 |
| 修稿时间： | 2006-01-10 |
Effects of xanthan gum on the stability of acidified milk drink |
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| CAO Wei-chun,XIA Wen-shui. Effects of xanthan gum on the stability of acidified milk drink[J]. Food Science and Technology, 2006, 31(6): 87-90 |
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| Authors: | CAO Wei-chun XIA Wen-shui |
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| Abstract: | The effect of xanthan gums from different sources(from xanthan gum producers in China,JV and French) to the stability of CMC stabilized acidified milk drink was studied.The results show that comparing with the control product(addition of CMC only),the products addition of xanthan-China are much less stable,whereas the production addition of xanthan-JV and most French xanthan are more stable. |
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| Keywords: | CMC |
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