提高酸奶稳定性的研究

STUDY ON INCREASING THE STABILITY OF SOUR MILK

本文探讨了在3000r/min转速下5min和10min时酸奶离心沉淀率来判断酸奶稳定性的大小。侧重从加酸量,稳定剂,络合物的种类及配比等方面来提高酸奶稔定性及其工艺条件的探讨,其结果表明:CMC以0.4～0.6 Pa.s的中粘CMC稳定效果好,其最适添加量为0.30～0.36%,乳酸则为0.53%。在此条件下,一般CMC为0.32%时,0.26%耐酸CMC+0.06%PGA,0.26%耐酸CMC+0.06%PGA+0.1%三聚磷酸钠等四种配比作为稳定剂,其稳定保质期分别可达100d.125d.150d和190d。

In this paper,it is studied that the stability of sour milk is judged by the ra-tio cerntifugal precipitate in condition of 3000 r/min and 5 min,10 min.The mount ofadding acid,the kinds and ratio of adding stabilizers and complex compounds are main-ly studied in order that the method and technological parameters increasing the sourmilk can be obtained.The results show that the midviscosity CMC is the best stabilizeramong all kinds of CMC,and the optimum adding mount of latic acid is 0.53%,theCMC is 0.30～0.36%.In this condition,the period of keeping sour milk in good con-dition is 100,125,150,190 days,especially 0.32% normal CMC,0.32% anti—acid CMC,0.26% anti—acid CMC comfusing 0.06% PGA,0.26% anti—acidCMC comfusing 0.06% PGA and 0.1% tripoly sodium phosphate acts as stabilizer.