摘要
发酵型酸乳饮料是一种深受消费者喜爱的一种保健饮料,但稳定性较差。本文研究了不同的稳定剂对酸乳饮料稳定性的影响。结果表明:当发酵乳含量为50%时,耐酸CMC和果胶可以使体系稳定;耐酸CMC与瓜儿豆胶复配时,异味较重;CMC与黄原胶、果胶复配会产生微黄色;耐酸CMC0.3%和阿拉伯可尔0.1%时酸乳饮料口感细腻,稳定性也很好,是酸乳饮料的一个很好的稳定剂配方。
The effects of different stabilizers on the stability of yogurt beverage were studied in this paper. The results showed that acid-resistant CMC and pectin were the suitable stabilizers of 50% yogurt beverage. It had the unpleasant flavor when acid- resistant CMC and Guar Gum were mixed together, and was slight yellow when acid-resistant CMC, anthan gum and pectin were mixed together. The mixture of 0.3% acid-resistant CMC and 0.1% arabic gum was considered to be the better stabilizer for ferment yogurt beverage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期110-112,共3页
Food Science
基金
国家 211 工程资助项目
关键词
酸乳饮料
稳定性
耐酸CMC
阿拉伯可尔
ferment yogurt beverage
stability
acid-resistant CMC
Arabic gum
