摘要
研究了咖啡奶的稳定性,主要对不同的乳化剂和稳定剂的效果进行了研究。由单因素实验,择优选出对于咖啡奶稳定性较好的添加剂。应用SAS软件进行正交设计,选择最佳的复配稳定剂,确定了提高稳定性的最佳添加剂配方。研究结果表明,对于咖啡乳饮料的稳定性而言,使用复配稳定剂的效果要明显好于使用单一的添加剂;复配稳定剂的配方为:单甘酯0.2%、MCC微晶纤维素0.2%。
The stability of coffee milk was studied in the paper.The effects of different emulsifiers and stabilizers were focused on. Through single factor experiments,additives that could better stabilize coffee milk were selected. Moreover, by using the orthogonal design in the SAS, the optimum compound stabilizer was obtained, and the optimal additive formula that could enhance stability was determined. The results of the study showed that the compound stabilizer worked mueh better than a single additive in the stabilization of eoffee milk beverages.The compound stabilizer contained m0nostearin 0. 2% and MCC 0. 2%.
出处
《饮料工业》
2005年第4期34-37,40,共5页
Beverage Industry
关键词
乳饮料
稳定性
咖啡
milk beverage
stability
coffee
