酸性豆乳饮料稳定性的研究

Studies on the Stability in and Relating to Acid Soy based Milk Beverage

本文叙述一种酸性豆乳饮料的制作方法。由于该饮料不稳定而引起脂肪上浮和蛋白质沉淀，使产品外观和口感欠佳，针对此问题，对不同ＨＬＢ值的混合乳化剂和稳定剂的效果进行实验。结果表明：当混合乳化剂量为０．１％（其中单甘酯和蔗糖酯１∶１），ＣＭＣ和ＰＧＡ各为０．２％时，大大增加饮料的稳定效果，达到预期目的。

A method for preparing a acid soy based milk drink is described.The method claims to counteract the problems caused by unstable acidic media in this type drink,such as fat separation and sediment protein,and consequent poor appearance and mouthfeel.The use of emulsifiers with different level of HLB and stabilizers are discussed.The results show that 0 1% mixed emulsifiers(1∶1 mixtures of monoglyceride and sucrose fatty acid ester),0 2% CMC and PGA,respectively,are found more effective in increasing stability of the beverage.