摘要
本文对一种无糖活性乳酸菌饮料的稳定性进行了研究,结果发现:当CMCFH9用量为0.40‰、黄原胶用量为0.20‰、魔芋胶用量为0.20‰、刺槐豆胶用量为0.10‰、阿拉伯胶的用量为0.12‰时,产品的稳定性最好,且口感饱满滑顺。
The stability of an active Lactobacillus drink without sucrose was studied in the paper. When the amounts of CMC, Xanthan gum, Konjae gum, Locust bean gum and Gum Arabic were 0.4%, 0.20%, 0.20%, 0.10% and 0.12% respectively, the product was obtained with the highest stability and good taste.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第4期427-428,448,共3页
Modern Food Science and Technology
基金
组建广东省工程技术研究开发中心项目(2009B080400050)
关键词
无糖:活性乳酸菌饮料
稳定性
no sucrose
active Lactobacillus drink
stability
