摘要
本文主要研究了不同食品胶体对高蛋白调酸乳饮料稳定性的影响,结果表明:当羧甲基纤维素钠用量为0.4%,黄原胶与魔芋胶以3:2复配,且用量为0.03%,阿拉伯胶用量为0.02%时,可以有效解决产品的乳脂析出及沉淀等问题,稳定性最好。
The influence of different food gums on the stability of acidified milk with high protein contents was studied in this paper. The results showed that the best dosage of CMC-Na, the ratio of xanthan gum to konjac gum, dosage of the mixture of xanthan gum to konjac gum and the dosage of arabic gum were 0.4%, 3：2, 0.03%, and 0.02%, respectively, under which the product showed the highest stability, without fat separation and centrifugation precipitation.
出处
《现代食品科技》
EI
CAS
2010年第7期709-711,共3页
Modern Food Science and Technology
基金
组建广东省工程技术研究开发中心项目(编号2009B080400050)
