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| 发酵型酸乳饮料稳定性的研究 | |
| 引用本文： | 常忠义,高红亮,赵宁,王莉,严慧琼. 发酵型酸乳饮料稳定性的研究[J]. 食品科学, 2005, 26(3): 110-112 |
| 作者姓名： | 常忠义 高红亮 赵宁 王莉 严慧琼 |
| 作者单位： | 1. 华东师范大学生命科学学院,上海,200062;江苏雨润食品产业集团有限公司,江苏,南京,200041 2. 华东师范大学生命科学学院,上海,200062 3. 江苏雨润食品产业集团有限公司,江苏,南京,200041 |
| 基金项目： | 国家 211 工程资助项目 |
| 摘 要： | 发酵型酸乳饮料是一种深受消费者喜爱的一种保健饮料，但稳定性较差。本文研究了不同的稳定剂对酸乳饮料稳定性的影响。结果表明：当发酵乳含量为50％时，耐酸CMC和果胶可以使体系稳定：耐酸CMC与瓜儿豆胶复配时，异味较重；CMC与黄原胶、果胶复配会产生微黄色；耐酸CMC0．3％和阿拉伯可尔0．1％时酸乳饮料口感细腻，稳定性也很好，是酸乳饮料的一个很好的稳定剂配方。 |
| 关 键 词： | 酸乳饮料 稳定性 耐酸CMC 阿拉伯可尔 |
| 文章编号： | 1002-6630(2005)03-0110-03 |
Study on Stabilizers Stability of the Yogurt Beverage |
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| CHANG Zhong-yi,GAO Hong-liang,ZHAO Ning,WANG Li,YAN Hui-qiong. Study on Stabilizers Stability of the Yogurt Beverage[J]. Food Science, 2005, 26(3): 110-112 | |
| Authors: | CHANG Zhong-yi GAO Hong-liang ZHAO Ning WANG Li YAN Hui-qiong |
| Affiliation: | CHANG Zhong-yi1,2,GAO Hong-liang1,*,ZHAO Ning2,WANG Li1,YAN Hui-qiong1 |
| Abstract: | The effects of different stabilizers on the stability of yogurt beverage were studied in this paper. The results showed that acid-resistant CMC and pectin were the suitable stabilizers of 50% yogurt beverage. It had the unpleasant flavor when acid- resistant CMC and Guar Gum were mixed together, and was slight yellow when acid-resistant CMC, anthan gum and pectin were mixed together. The mixture of 0.3% acid-resistant CMC and 0.1% arabic gum was considered to be the better stabilizer for ferment yogurt beverage. |
| Keywords: | ferment yogurt beverage stability acid-resistant CMC Arabic gum |
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