调制乳双倍钙牛奶中碳酸钙的稳定性研究

Study on the stability effect of calcium carbonate in modified milk of double calcium

探讨了5种单一稳定剂对调制乳双倍钙牛奶中碳酸钙的稳定效果,在此基础上将5种单一稳定剂进行复配并筛选出最佳稳定配方。结果表明,4种单一稳定剂对调制乳双倍钙牛奶最佳稳定效果的质量分数为单硬脂酸甘油酯为1.5‰,卡拉胶为0.1‰,微晶纤维素为2‰,硬脂酰乳酸钠为1‰。将其进行6种方式的复配,最佳复配组分为1.5‰的单硬脂酸甘油酯、0.1‰的卡拉胶和2‰的微晶纤维素,此时双倍钙牛奶的稳定效果达到最佳:稳定性评分为10分、黏度为6.18c P、口感评分为10分。

In this work the stability effect of five single stabilizers on calcium carbonate in modified milk of double calcium was investigated. The best formula of complex stabilizers was screened and applied in the milk of double calcium, then test the stability effect of calcium car- bonate. The result indicated that the concentration of the best stability effect of four five single stabilizers on calcium carbonate in modified milk of double calcium listed descending as： 1.5%o of mono -and diglycerides of fatty acids, 0.1%o of carrageenan, 2%0 of microcrystallin cellu- lose and 1%o of sodium stearoyl lactylateo Five single stabilizers were compounded into six forms. Then the best stability effect of modified milk of double calcium was： the stability is 10 scores, the viscosity is 6.18MPa.s and the taste is 10 scores when screened the best formula ： 1.5%o of mono-and diglycerides of fatty acids,0.1%o of carrageenan and 2%0 of microcrystallin cellulose.