大豆多糖与常见稳定剂复配在酸乳饮料中的应用

Application of Soybean Soluble Polysaccharide Mixed with Other Stabilizer in the Acidified Milk Beverage

采用水溶性大豆多糖(SSPS)作为酸性乳饮料新型稳定剂,对常用稳定剂果胶、羧甲基纤维素钠(CMC)、阿拉伯胶与SSPS复配在酸乳饮料中的应用进行了研究。为得到一种口感清爽且稳定性较好的稳定剂配方,对复配稳定剂的流变性,酸乳饮料的沉淀率,以及色泽、风味、形态等感官进行测定。结果得到两组理想的稳定剂配方为SSPS0.35%,果胶0.05%和SSPS0.35%,CMC0.05%。

The soybean soluble polysaccharide（SSPS） is a new type of stabilizer in acidified milk beverage. To find a better stabilizer components, three kind of common stabilizers were chosen in this experiment. The effect of mixture with SSPS and other three stabilizers（ pectin, Carboxymethyl Cellulose and Arabic gum ） was studied. A good formula of stabilizer was ob- tained by evaluating the rheological property of tile mixed stabilizer and measuring the precipitation rate of acidified milk. Sensory evaluation of the color,flavor and appearance of the milk was also carried out. The result showed that the best propotion of SSPS applied to acidified milk was 0.35% SSPS with 0.05% pectin and 0.35% SSPS with 0.05% CMC.