果胶对酸性乳饮料稳定作用的研究

Effects of pectin on acidified milk drinks stabilization

通过测定添加不同含量的果胶对酸性乳饮料的沉淀率、粘度、粒径分布、水分子流动性及Zeta电位的影响,研究了果胶对酸性乳饮料的稳定作用。结果表明,果胶对酸性乳饮料的稳定作用表现为使产品的沉淀率降低,粘度升高,在微观性质上表现为使产品的粒径减小,水分流动性减弱,Zeta电位的绝对值升高。

Effects of pectin on acidified milk drinks stabilization was studied by investigating pectin’s contents on characteristics of acidified milk drinks. The characteristics included sedimentation rate,viscosity,particle size distribution,water molecular mobility and Zeta potential. The stabilization of pectin on the drinks showed that the sedimentation rate of the drinks was reduced,and the viscosity of the drinks rose with the amounts of pectin increasing. The stabilization of pectin on acidified milk drinks showed in microscopic that the particle size distribution of the drinks diminished,water molecular mobility of the drinks slowed down,and the Zeta potential absolute value of the drinks heightened with the amounts of the stabilizers increasing.