摘要
在对卡拉胶、CMC(羧甲基纤维素)、瓜尔豆胶3种稳定剂单体影响活性乳酸菌饮料稳定性单因素试验基础上采用Box-Behnken设计进行稳定剂的复配。试验结果表明,卡拉胶、CMC、瓜尔豆胶3种稳定剂在控制酸乳饮稳定性的单一临界添加量分别为0.12%、0.25%、0.25%(质量分数,下同);复配时最佳添加量分别为0.054 5%、0.050 3%、0.056 2%,总的添加量为0.161%,此时活性乳酸菌饮料的离心率得最小值为3.51%。
On the single factor experiment basis of three factors of carrageenin,CMC and guar gum impact on the stability of active Lactobacteria,the Box-Behnken design was used to compound of the three stabilizer in active Lactobacteria.The research indicated that when the ctitical additive volume of carrageenin,CMC and guar gum was 0.12 %,0.25 %,0.25 % in controlling centrifugal percent of active Lactobacteria respectively,while mixed,the proper additive volume of them was 0.054 5 %,0.050 3 %,0.056 2 % respectively,total volume was 0.161 %,in the condition of this,the minimum centrifugal percent of active Lactobacteria was 3.51 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期105-108,共4页
Food Research and Development
关键词
稳定剂
活性乳酸菌饮料
离心率
stabilizer
active Lactobacteria
centrifugal percent
