酸性双蛋白饮料稳定性的研究

蛋白沉淀一直是影响酸性双蛋白饮料质量的重要因素。通过采用不同稳定剂配比进行正交试验，研制出蛋白含量大于1．5％的酸性双蛋白饮料配方，并确定了稳定剂的种类及添加量。实验结果表明：当蔗糖用量为6％、蛋白糖0．035％、柠檬酸0．45％、pH为4．12时饮料的口感及风味最佳；当稳定剂配比为CMC 0.45％、卡拉胶0．06％、络合剂0．10％、乳化剂0．08％时饮料的稳定性最好。

Study on stability of acidic dual-protein beverage

Protein precipitation has been an important factor influencing the quality of acidic beverages. By adopting different stabilizer ratios and carrying out orthogonal experiments,the formula of an acidic dual-protein beverage containing more than 1.5% protein was developed,and the sorts and dosages of stabilizers were determined. The results showed that a beverage of pH 4.12 containing 6% sugar, 0.035% Aspartame and 0.45% citric acid had the best taste and flavour, and that 0.45% CMC, 0.06% carrageenan, 0.10% chelating agent and 0.08% emulsifiers could give the optimum stability.