摘要
研究了影响活性乳稳定性的主要因素，确定用比色率来比较活性乳的稳定性。探讨了单独使用ＣＭＣ－Ｎａ和ＸＧ作为稳定剂以及ＣＭＣ－Ｎａ分别与ＸＧ和ＰＧＡ配合使用对活性乳稳定性的影响。研究了均质压力对稳定性的影响，确定了最佳的稳定剂配比和均质压力。
The major factors affecting stability of lactic acid bacteria drink are studied.The stability of the drink is compared using ratio of absorpation spectrum.The effects of CMC Na,XG and combination of CMC Na with XG and PGA as a stabilizer on the stability of the drink are investigated.The effect of homogenizing pressure on the stability is also studied,and the optimum ratio of stabilizers and homogenizing pressure are determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第6期3-5,共3页
Science and Technology of Food Industry
