| 大豆多糖在调配型酸性乳饮料中的应用 |
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| 引用本文： | 邵丹丹,华欲飞,孔祥珍.大豆多糖在调配型酸性乳饮料中的应用[J].食品工业科技,2012,33(12):325-327,332,333. |
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| 作者姓名： | 邵丹丹 华欲飞 孔祥珍 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 通过改变调配型酸性乳饮料的调酸工艺之及调酸以后的处理,确定了大豆多糖SSPS(soluble soybean polysaccharide)作为稳定剂的最佳工艺参数。结果表明,蛋白质含量为1.5%的脱脂酸性乳饮料在SSPS添加量为0.6%,5℃调酸,搅拌速度为1000r/min,均质压力为30MPa下,SSPS对酸性乳饮料的稳定性最好,沉淀率最低。
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| 关 键 词： | 大豆多糖 酸性乳饮料 稳定性 |
Application of soluble soybean polysaccharideon the stabilization of acidified milk beverage |
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| SHAO Dan-dan,HUA Yu-fei,KONG Xiang-zhen.Application of soluble soybean polysaccharideon the stabilization of acidified milk beverage[J].Science and Technology of Food Industry,2012,33(12):325-327,332,333. |
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| Authors: | SHAO Dan-dan HUA Yu-fei KONG Xiang-zhen |
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| Affiliation: | (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The optimum processing parameters for a stable acidified milk beverage were obtained by application of soluble soybean polysaccharide(SSPS)as a stabilizer followed by pH adjustment.The result showed that addition of 0.6%,SSPS followed by acidification at 5℃,1000r/min stirring rate and homogenized at 30MPa,acidified milk skimmed beverage with 1.5% protein achieved the best stabilization effect and the least sediment rate. |
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| Keywords: | SSPS acidified milk beverage stabilization |
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