高甲氧基果胶在稳定调配型酸乳体系中的研究

Stabilization of acidified skimmed milk with HM pectin

研究了高酯果胶在稳定调酸乳体系中的作用,并从粒径,黏度,沉淀率和热稳定性几个方面来评价稳定调酸乳饮料体系的果胶用量。研究发现不同的酸化温度对果胶和酪蛋白相互作用有影响,这对长货架期和短货架期酸乳饮料的研发都有实际指导作用。

HM pectin was used to stabilize acidified milk drinks system. The particle size, viscosity and sedimentation, as well as the heat treat stability, were used to evaluate the amount of pectin needed to stabilize AMD. The results show that acidify temperature influences the reaction between HM pectin and casein, which is useful for the study of long shelf life and short shelf life acidified milk beverage.