| 结冷胶在果粒酸性乳饮料中的应用研究 |
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| 引用本文： | 孟岳成,程小华.结冷胶在果粒酸性乳饮料中的应用研究[J].中国乳品工业,2007,35(11):32-34. |
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| 作者姓名： | 孟岳成 程小华 |
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| 作者单位： | 浙江工商大学,食品与生物工程学院,杭州,310035 |
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| 摘 要： | 研究了添加结冷胶的不同工艺流程及结冷胶和乳酸钙质量分数对乳饮料的影响。结果表明，在乳饮料中添加0．02％-0．03％的结冷胶能提高果粒的悬浮性；随结冷胶添加量的增加，乳饮料的沉淀率、黏度、悬浮性也会相应提高；在加入结冷胶的基础上添加0．02％～0．04％的乳酸钙，能提高果粒悬浮性。
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| 关 键 词： | 含乳饮料 结冷胶 稳定性 悬浮 |
| 文章编号： | 1001-2230（2007）11-0032-03 |
| 收稿时间： | 2007-05-25 |
| 修稿时间： | 2007年5月25日 |
Studies on the application of gellan gum in pulp acid milk drinks |
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| MENG Yue-cheng,CHENG Xiao-hua.Studies on the application of gellan gum in pulp acid milk drinks[J].China Dairy Industry,2007,35(11):32-34. |
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| Authors: | MENG Yue-cheng CHENG Xiao-hua |
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| Abstract: | Gellan as suspending agent in the acid milk drinks for researching and developing pulp acid milk drinks were studied. Different adding methods, geUan and calcium lactate contents on stability of milk drinks were studied. The results showed that 0.02%-0.03% geUan added to acid milk drinks can improve the suspension at the base of adding stabilizers. The viscosity, sedimentation and suspension of the milk were improved along with the increasing of geUan content. Adding 0.02%-0.04% calcium lactate also could improve the suspension of the acid milk drinks. |
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| Keywords: | milk drinks geUan gum stability suspension |
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