中性高钙液体奶的钙剂筛选及稳定性研究

Study on the choice of calcium and the stability of neutral high calcium milk

对中性高钙液体奶生产中不同钙剂和稳定剂对产品稳定性和品质的影响进行了研究。结果表明 ,以乳钙为钙强化剂 ,添加量为 6 g/L ,微晶纤维素复配卡拉胶 (1∶1)为稳定剂 ,添加量为 3g/L ,制备的中性高钙液体奶对热稳定 ,口感不会明显增稠 ,钙含量 (以钙元素计 )可达 2 6 4g/L。

The choice of calcium and the stability of high calcium milk were studied.Results reveal that 6g/L milk\|calcium and 3g/L Microcrystalline Cellulose with carrageenan(1∶1) can make product stable during heating and storing.Concentration of calcium in product can get the level of 2\^64g/L.