摘要
研究了几种乳化稳定剂及其用量对乳酸菌饮料稳定性的影响,通过正交试验最终确定产品的稳定体系。结果表明:果胶0.40%,羧甲基纤维素钠0.05%,黄原胶0.05%,瓜尔豆胶0.04%能较好地稳定乳酸菌饮料体系,并可使乳酸菌饮料在6个月的保质期内保持稳定,口感最佳。
It is studied that the stability of yoghurt drink was influenced by several stabilizers and their dosage. The sequence of stability system was got by orthogonal experiment method. The drinks are stable and best taste when the stabilizers additional amounts that pectin is 0.40 %, CMC is 0.05%, xanthan is 0.05%, guar gum is 0.04%.
出处
《粮食与食品工业》
2015年第4期53-56,62,共5页
Cereal & Food Industry
