酸性含乳饮料稳定性研究

Study on stability of mixed acid milk drink

从添加剂和生产过程中的关键控制点出发,对影响酸性含乳饮料稳定性的主要因素进行了研究和探讨,实验结果表明,当CMC的添加量为0.25%、PGA为0.03%、果胶为0.01%、复合磷酸盐为0.04%、糖为8%,并采用60℃,20MPa的均质温度和压力,70～75℃,30min的杀菌条件,以及在确保稳定剂已对乳蛋白起到保护作用的前提下,运用快速搅拌的调酸方式时,会得到稳定性最佳的酸性含乳饮料。

Through the additive and the production process essential control points,the effecting stability primary factors of the mixed acid milk drink was studied. The result showed that when added 0.25% CMC,0.03% PGA, 0.01% pectin,0.04% compound phosphate, 8% sugar, and used 60℃,20MPa isotropic temperature and the pressure,70-75℃,30min sterilization condition and under the stabilizer protecting the lacto-protein, utilization fast agitation way could obtain the stable best mixed acid milk drink.