混合蛋白饮品中复配稳定剂的应用分析

Application Analysis of Compound Stabilizer in Mixed Protein Beverage

当前市场上各种混合蛋白饮品种类繁多,其中蕴含混合蛋白体系,为了有效提高混合蛋白体系的稳定性,需要合理选择稳定剂,单纯使用一种稳定剂往往难以达到理想效果,为了分析复配稳定剂在混合蛋白饮品中的应用,本文以大豆分离蛋白和浓缩乳蛋白为主要原料,综合分析卡拉胶、黄原胶、PGA3种稳定剂及其复配混合物对混合蛋白体系稳定性的影响,进一步综合分析混合蛋白饮品中复配稳定剂因素间的交互作用。最终得出结果为多种稳定剂合用,常用复配稳定剂包括卡拉胶、黄原胶、果胶、PGA、CMC以及海藻酸等,在此条件下制得的混合蛋白饮品稳定性良好,具有广泛的实际应用价值。

There are many kinds of mixed protein drinks in the market, which contain mixed protein system. In order to improve the stability of the mixed protein system effectively, it is necessary to choose the stabilizer reasonably. It is difficult to achieve the ideal effect simply by using a stabilizer. In order to analyze the complex stability The effects of carrageenan, xanthan gum, PGA3 stabilizer and their complexes on the stability of the mixed protein system were further studied by using soybean protein isolate and concentrated milk protein as the main raw materials. Comprehensive analysis of the interaction between the factors of mixed stabilizer in mixed protein drinks. The results show that the combination of a variety of stabilizers, commonly used compound stabilizers include carrageenan, xanthan gum, pectin, PGA, CMC and alginic acid, etc., in this condition made of mixed protein drinks good stability, with Extensive practical application value.