摘要
在对果胶、CMC、PGA三种稳定剂单体影响酸乳饮料稳定性单因素实验的基础上,采用{3,2}单纯形重心设计法进行稳定剂的复配。复配的结果显示:当果胶、CMC、PGA添加量分别为0.083%、0.1%、0.14%,总的添加量为0.323%,此时酸乳饮料的离心率降低至2.11%,以此配方生产的产品稳定性较高,符合生产实践的要求。
Based on the single factor experiment of pectin, CMC and PGA which affected the stability of yoghurt drink,the {3,2} simplicity barycenter design was used to compound of the three stabilizer in yoghurt drink. The research indicated that when the additive volume of pectin, CMC and PGA was 0.083% ,0.1 % ,0.14% respectively, total additive volume was 0.323% ,the centrifugal percent was down to 2.11%. The yoghurt drink produced under this ingredient could get higher stability and up to manufacture requirement.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期205-207,共3页
Science and Technology of Food Industry
关键词
稳定剂
酸乳饮料
离心率
添加量
stabilizer
yoghurt drink
centrifugal percent
additive volume
