摘要
为了解决调配型纤维酸乳饮料的稳定性问题,对不同来源的21种稳定剂进行了筛选。通过测定产品的离心沉淀率研究稳定剂对调配型纤维酸乳饮料稳定性的影响。结果表明,复合型稳定剂使产品具有较高的稳定性,但不同来源的复合型稳定剂对产品稳定性的影响差别很大;供试的DT-021对产品的稳定效果最好,其最佳使用量为4g/kg～5g/kg,离心沉淀率为0.29%,常温放置300d饮料体系无沉淀现象。
In order to solve the problem of stability on processing Prepared Yoghurt beverage with fiber, the best stabilizer was screened from 21 stabilizers by determining their precipitation rates. The results showed that the effects of multiple stabilizer on stability of the beverage was prominent, but the effect of every multiple stabilizer was different; the best stabilizer was DT-021, the best adding dose was 4 g/kg-5 g/kg, precipitation stability was 0.29 %, there is no sediment after stored for 300 days at room temperature.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期74-76,共3页
Food Research and Development
基金
唐山市科学技术局(06124901A-4)
关键词
纤维酸乳饮料
稳定剂
稳定性
离心沉淀率
yoghurt beverage with fiber
stabilizer
stability
precipitation rates
