| 配制型酸乳饮料的稳定性和风味研究 |
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| 引用本文： | 付颖,常忠义,高红亮,赵宁.配制型酸乳饮料的稳定性和风味研究[J].食品科技,2005(8):68-70. |
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| 作者姓名： | 付颖 常忠义 高红亮 赵宁 |
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| 作者单位： | 1. 华东师范大学生命科学学院,上海,200062
2. 江苏雨润食品产业集团有限公司,南京,210041 |
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| 摘 要： | 配制型酸乳饮料不仅营养丰富,风味酸甜可口,而且生产工艺相对简单,在市场上很有竞争力。研究配制型酸乳饮料的生产工艺,结果表明:当全脂奶粉含量为5%时,同时添加耐酸CMC0.2%和阿拉伯可尔0.1%两种稳定剂,稳定性很好,口感细腻无异味。进一步添加1.0%的变性淀粉TAX-TRA,可以增加酸乳饮料风味、厚实感明显加强、余味更足。当酸乳饮料pH为4.0时,添加10%蔗糖或6%蔗糖和0.02%安赛蜜都可以使饮料酸甜可口。
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| 关 键 词： | 配制型酸性乳饮料 稳定剂 风味 |
| 文章编号： | 1005-9989(2005)08-0068-03 |
| 修稿时间： | 2005年3月24日 |
Stability and flavor study of mixed acid milk beverage |
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| FU Ying,CHANG Zhong-yi,GAO Hong-liang,ZHAO Ning.Stability and flavor study of mixed acid milk beverage[J].Food Science and Technology,2005(8):68-70. |
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| Authors: | FU Ying CHANG Zhong-yi GAO Hong-liang ZHAO Ning |
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| Affiliation: | FU Ying1,CHANG Zhong- yi1,GAO Hong- liang1,ZHAO Ning2 |
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| Abstract: | The stability and flavor of mixed acid milk beverage was studied in this paper. The result showed that the 5% whole milk powder beverage added 0.2% CMC and 0.1% gum arabic had the best stability and better sensory flavor. When the TAXTRA starch was added into the mixed acid milk beverage, it could enhance the fatty and other flavor. When the beverage pH was 4.0, 10% sucrose or 6% sucrose and 0.02% acesulfame K could make the beverage have suitable acid and sweet flavor. |
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| Keywords: | mixed acid milk beverage stabilizer flavor |
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