不同乳化剂对牛乳饮料稳定性影响的研究

Influence of Emulsifier to Stability of Milk Drink

阐述了乳化剂在牛乳饮料中的作用机理及选用原则,通过测定样品吸光度,对不同乳化剂对牛乳饮料稳定性的影响进行研究,同时采用正交实验,确定单体乳化剂最佳的复配方案。结果表明:乳化剂可改善牛乳饮料稳定性,且最佳复配组合为蔗糖酯0.5‰,单甘酯0.3‰,三聚甘油酯0.5‰。

This paper discussed the function mechanism of emulsifier in milk drink and the principle to choose emulsifier. Based on the absorbency, the influence of emulsifier to stability of milk drink was elaborated. By orthogonal test, the results was gained： sucroesters 0.5‰, monoglyceride ester0.3‰, and tripoly-glyceride0.5‰.