摘要
探讨了不同稳定剂复配对甜玉米乳饮料黏度、离心沉淀量以及外观品质的影响。结果表明,单一稳定剂的添加量越大,甜玉米乳饮料的离心沉淀量越大,且静置后较容易出现沉淀和析水现象;稳定剂复配能够提高甜玉米乳饮料的稳定性,其最佳复配比例为:微晶纤维素为0.2%,卡拉胶为0.02%,黄原胶为0.09%,山梨醇酐单硬脂酸酯(司盘—60)为0.03%。
The effects of compound stabilizer on the viscosity, eentrifugation sediment and appearance quality of corn milk beverage were studied in the paper. It was indicated that the more the single stabilizer added, the more the centrifugation sediment was. And it was easier to separate out water and precipitate after standing. Compound stabilizer could improve the stability of corn milk beverage. The most appropriate compound proportion was 0.2% crystal cellulose, 0.02% carrageenan, 0.09% xanthan gum and 0.03% sorbitan monostearate.
出处
《农产品加工（下）》
2008年第3期78-80,共3页
Farm Products Processing
关键词
甜玉米乳饮料
稳定剂复配
黏度
离心沉淀量
corn milk beverage
compound stabilizer
viscosity
centrifugation sediment
