摘要
通过对搅拌型果蔬酸奶稳定性的研究,获得稳定剂复配的重要参数。试验结果表明采用0.06%明胶、0.02%PGA、0.06%果胶、0.04%酪朊酸钠进行稳定剂复配,可使产品细腻、均匀、口感爽滑、质地稳定。
The stability of stirred yogurt of fruits and vegetables was studied so as to get the imprtant parameters of stabilizer mixture.The results showed that the product would be fine,uniform,taste smooth and stability when the stabilizer compound with 0.06% gelatin,0.02% PGA,0.06% pectin and 0.04% propylene glycol alginate.
出处
《中国奶牛》
2011年第12期54-55,共2页
China Dairy Cattle
关键词
果蔬酸奶
稳定剂
复配
Fruit and vegetables yogurt
Stabilizer
Complex
