不同增稠剂对咖啡乳饮料稳定性的影响

Influence of Thickening Agent to the Stability of Coffee Milk

通过对咖啡乳饮料样品的粒径、Turbiscan稳定性分析,研究了增稠剂海藻酸丙二醇酯、微晶纤维素、阿拉伯胶、黄原胶、结冷胶、ι-型和κ-型卡拉胶对咖啡乳饮料稳定性的影响。结果表明:各单体增稠剂的添加量分别为海藻酸丙二醇酯1.1 g/kg、微晶纤维素1.4 g/kg、阿拉伯胶1.7 g/kg、黄原胶0.25 g/kg、结冷胶0.15 g/kg、ι-型卡拉胶0.10 g/kg、κ-型卡拉胶0.05 g/kg时对咖啡乳饮料的稳定体系效果相对较好,七种单体中微晶纤维素和结冷胶的稳定效果相对最优。

The particle size and Turbiscan stability of the coffee milk samples was analyzed, the influence of different thickening agent of PGA, MCC, Acacia gum, xanthan gum, gellan gum, ι-and κ-carrageenan as the stability of coffee milk was studied. Results showed that the optimum adding amount of the thickening agent in this study were PGA of 1.1 g/kg, MCC of 1.4 g/kg, Acacia gum of 1.7 g/kg, xanthan gum of 0.25 g/kg, gellan gum of 0.15 g/kg, ι-carrageenan of 0.10 g/kg and κ-carrageenan of 0.05 g/kg respectively, and the MCC and gellan gum was relatively the best.