含ι-卡拉胶和CMC的复配胶在乳饮料中应用研究

Study on the compound stabilizer of carrageenan,CMC and PGA in milk drinks

CMC、卡拉胶与蛋白质的相互作用使得CMC、卡拉胶可分别作为稳定剂和增稠剂应用于乳制品中。本研究同时选择κ-卡拉胶与ι-卡拉胶复合卡拉胶(复配比例3/7)用在乳饮料中,通过单因素实验,选出复合卡拉胶、CMC、PGA为三个正交因素,研究其对乳饮料感官、离心沉降率的综合影响。经过正交优化后,乳饮料的感官、离心沉降率优于对照组,乳饮料的最优配方为:全脂奶粉4g,蔗糖8g,复合卡拉胶0.012g,CMC0.025g,PGA0.4g,复合磷酸盐0.07g,柠檬酸0.01g,加水至100g。同时可折算出复合稳定剂配方为(以百分含量计):复合卡拉胶2.33 g/100mL,CMC4.84 g/100mL,PGA77.37 g/100mL,复合磷酸盐13.53 g/100mL,柠檬酸1.93 g/100mL。

The CMC,carrageenan and protein compound stabilizer can be used in dairy products as a good stabilizer due to the interaction among the substance. In this thesis,the optimal formula ofcarrageenan,CMC and other additives were studied. The stability of milk beverage and its compound stabilizer was studied by single factor experimentand orthogonal test. The best compound stabilizers were ：whole milk powder 4g,sugar 8g,mixed carrageenan 0.012 g,sodium alginate 0.025 g,PGA0.4g,compound phosphate 0.07 g,citric acid 0.01 g,added water to100 g. The best formula of the compound stabilizer was ：carrageenan 2.33 g/100 mL,CMC 4.84g/100 mL,PGA77.37 g/100 mL,compound phosphate 13.53 g/100 mL,citric acid 1.93 g/100 mL.