酸性鱼蛋白饮料的稳定性研究

本文主要研究了五种不同稳定剂对酸性鱼蛋白饮料稳定性的影响,包括离心沉淀率、乳脂析出率、乳浊液粒径分布及特点等.结果表明,CMC-Na和果胶最适宜于作酸性鱼蛋白饮料的稳定剂,可有效的防止鱼蛋白饮料的沉淀和乳脂析出,且最适添加量为4 g/L左右.乳浊液的粒径大小及其分布特征与鱼蛋白饮料的稳定性有明显的相关性.乳浊液的平均粒径越小、分布越集中,蛋白饮料体系越稳定.因此,蛋白饮料的粒度分布特征可作为判断蛋白饮料稳定性的一种快速而有效的方法.

Study on the Stability of Acidic Fishmilk Compound Protein Beverage

In this paper, we studied the effects of five emulsifiers on the stability of acidic fishmilk beverage by measure several factors, including centrifugal settling rate, precipitation rate of milk fat, particle size distribution, etc. The result showed that the best stabilizers were 4 g/L of CMC-Na and pectin, which can effectively prevent disposition of protein in fishmilk beverage. The particle size and its distribution correlated with the stability of acidic fishmilk beverage. The smaller the particle size and the higher the density of the distribution, the more stable the system. So the particle size distribution can be used to judge the stability of acidic fishmilk beverage.