稳定剂对酸豆奶发酵稳定性及发酵工艺的影响

Effect of the stabilizators on stability and technology of fermentative sour milk

在多种稳定剂单因素试验的基础上，选择了效果较好的ＣＭＣ与ＰＧＡ和多聚磷酸盐作二次正交旋转组合试验以及回归分析，研究了它们对产品稳定性及发酵工艺的影响规律．以期为工艺参数的优化提供理论依据．

CMC,PGA and polyphosphates out of various stabilizators were selected for studying of effect of the stabilizators on stability of fermentative sour milk through quadratic orthogonal rotating and regression analysis