摘要
选用牛乳和椰果果粒为原料,对产品稳定剂的选择进行了研究,确定了最佳的配方。实验发现对于普通果粒酸性含乳饮料,影响产品稳定性的关键因素为羧甲基纤维素钠,同时结冷胶对果粒悬浮的作用也比较明显。通过实验筛选出较好的稳定剂组合为羧甲基纤维素钠0.4%,结冷胶0.14%,果胶0.14%,海藻酸丙二醇酯0.03%。并验证了产品在保质期内的稳定性,实验结果显示稳定剂配方达到了产品要求。
The optimum formula of a fruit granule-containing acidic milk beverage made from cow milk and Nata or mango granules as the raw materials was determined through studying the selection of stabilizers. The results showed that, for common fruit granule-containing acidic milk beverages, CMC was the key factor affecting their stability;and that gellan gum had an obvious effect on the suspension of fruit granules. Through experiments, the optimal stabilizer combination was determined as：CMC 0.4%, gellan gum 0.14%, pectin 0.14%and propylene glycol alginate 0.03%. The stability of the product was verified within the shelf-life, and the results of experiments indicated that the stabilizer combination met the requirements of the product.
出处
《饮料工业》
2014年第1期5-10,共6页
Beverage Industry
关键词
果粒
含乳饮料
稳定剂
fruit granule
milk beverage
stabilizer
