| 甜乳饮料稳定剂及稳定性的研究 |
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| 引用本文： | 郑海平,申利娟.甜乳饮料稳定剂及稳定性的研究[J].食品工业科技,2005(7):88-89. |
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| 作者姓名： | 郑海平 申利娟 |
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| 作者单位： | 金华市迪耳化工有限公司,浙江,金华,321016 |
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| 摘 要： | 对影响甜乳饮料稳定性因素进行了研究,通过正交实验确定稳定剂的最佳配比以及最佳生产工艺。结果表明,蔗糖酯SE-150.06%,单甘酯0.04%,羧甲基纤维素钠0.02%,海藻酸钠0.015%,卡拉胶0.006%,并采用二次均质,最佳压力分别为35MPa和20MPa。产品的稳定性最好。
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| 关 键 词： | 甜乳饮料 生产工艺 复合乳化稳定剂 |
| 文章编号： | 1002-0306(2005)07-0088-02 |
| 修稿时间： | 2004年12月1日 |
Studies on the stability of mixed sweet milk |
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| Zheng Heiping.Studies on the stability of mixed sweet milk[J].Science and Technology of Food Industry,2005(7):88-89. |
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| Authors: | Zheng Heiping |
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| Affiliation: | Zheng Haiping et al |
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| Abstract: | ln the paper, the stability of mixed sweet milk was studied and orthogonal experiments were carried out. The results showed that when 0.06% SE-15, 0.04%monoglyceride, 0.02%CMC (FH9), 0.015% sodium ginate and 0.006%k-carrageenan were added into the milk and the mixture was homogenized at 35MPa and 20MPa, respectively, the stability of the product was satisfactory. |
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| Keywords: | mixed sweet milk producing technology mixed emulcifiers-stabilitizers |
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