| 稳定剂对乳体系稳定性影响的研究 |
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| 引用本文： | 赵红玲,陈文贞,卫晓英,赵正涛. 稳定剂对乳体系稳定性影响的研究[J]. 饮料工业, 2010, 13(2): 26-29. DOI: 10.3969/j.issn.1007-7871.2010.02.007 |
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| 作者姓名： | 赵红玲 陈文贞 卫晓英 赵正涛 |
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| 作者单位： | 山东农业大学食品学院,山东泰安,271018 |
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| 摘 要： | 通过稳定剂的单因素实验和复配试验,对乳体系的稳定性进行了研究。采用离心沉淀率、粘度及粒度相结合的方法,研究了不同稳定剂对乳体系稳定性的影响。实验结果表明：5种稳定剂中,PGA对乳体系的稳定效果最好,且最佳添加量为0.10%,PGA分别与瓜尔豆胶、黄原胶或果胶复配,都有协同增效作用,且PGA与黄原胶在添加量3∶7时对乳体系的稳定效果最好。
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| 关 键 词： | 稳定剂 乳体系 稳定性 |
Research on influence of stabilizers on stability of a milk system |
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| ZHAO Hong-ling,CHEN Wen-zhen,WEI Xiao-ying,ZHAO Zheng-tao. Research on influence of stabilizers on stability of a milk system[J]. Beverage Industry, 2010, 13(2): 26-29. DOI: 10.3969/j.issn.1007-7871.2010.02.007 |
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| Authors: | ZHAO Hong-ling CHEN Wen-zhen WEI Xiao-ying ZHAO Zheng-tao |
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| Affiliation: | (College of Food Science and Engineering, Shandong Agricultural University, Tai＇an 271018, Shandong, China) |
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| Abstract: | The stability of a milk system was studied by single -factor tests and mixing experiments on stabilizers. Based on centrifugation precipitating rate,viscosity and granularity,the influence of different stabilizers on the stability of a milk system was elaborated. The results showed that,among 5 stabilizers,PGA stabilized a neutral milk system best,with the optimum dosage = 0.10 %;that PGA,if mixed with xanthan gum,pectin or guar gum,respectively,had a synergistic effect;and that PGA ∶ xanthan gum = 3 ∶ 7 resulted in the best stability of the milk system. |
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| Keywords: | stabilizer milk system stability |
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