琼脂复配开发酸性乳饮料稳定剂的研究

Studies on Utilization of Agar for Producing Stabilizers of Acid Milk Beverage

以琼脂为原料优化出酸性乳饮料的稳定剂配方,为琼脂在乳饮料工业的开发应用提供了理论和技术配方参考。结果表明:酸性乳饮料的离心沉淀率随羧甲基纤维素钠添加量的增加先增加后降低,随高酯果胶添加量的增加不断降低,随琼脂添加量的增加不断增加。以离心沉淀率为指标,优化得到琼脂、羧甲基纤维素钠和高酯果胶的配比为1.6∶35.6∶62.8(质量浓度比),稳定剂的添加总量为0.6%。在此条件下酸性乳饮料的离心沉淀率1.45%,粘度15.4 mPa·s,感官评分90。

Agar product was used to optimize the stabilizer of acid milk beverage.This study provided a theoretical and technical reference for the application of agar in the diary industry.The results showed that:the precipitation rate of acid milk beverage was analyzed to increased along with the increase of CMC-Na and agar concentration,and decreased along with the concentration of high ester pectin.The proportion of agar,CMC-Na and high ester pectin was optimized to be 1.6∶35.6∶62.8(ratio of mass concentration)by using the precipitation rate as the main index.The stabilizer of composed formula whose total amount was 0.6%was added to prepare an acid milk beverage,and this beverage got the precipitation rate of 1.45%,viscosity of 15.4 mPa·s,sensory score of 90.