稳定剂对调配型酸性乳饮料的稳定性作用

Effect of stabilizers on formulated acidic milk beverage stabilization

为更好地解决酸性乳饮料易出现的絮状、分层、沉淀等质量不稳定问题,本研究以脱脂奶粉为原料,分别辅以不同稳定剂包括柠檬果胶、羧甲基纤维素钠(carboxymethyl cellulose,CMC)、藻酸丙二醇酯(propylene glycol alginate,PGA)制备调配型酸性乳饮料,以沉淀率为指标,确定不同稳定剂的最佳添加量;研究最佳添加量下不同稳定剂对酸性乳饮料的感官、粒径、Zeta电位、水分子流动性以及流变性等的影响。结果表明,果胶、CMC、PGA的最适质量分数分别为0.30%、0.40%、0.30%;几种稳定剂对酸性乳饮料都具有很好的稳定作用,就整体效果而言,果胶产品的粒径、Zeta电位、水分子流动性和流变性均最好,果胶稳定作用最好,CMC其次。果胶作为酸性乳饮料稳定剂稳定效果好,对酸乳饮料研究具有重要意义。

In an attempt to solve the instability problem such as floccus, stratification and precipitation in acidic milk beverages (AMB), this paper used skimmed milk powder as raw material to prepare AMB with different stabilizers, including lemon pectin, carboxymethyl cellulose (CMC) and propylene glycol alginate (PGA). The optimum addition amounts of different stabilizers were determined by precipitation rate of AMB. The effects of different stabilizers on the sensory, particle size, Zeta potential, water molecule fluidity and rheology of ABM were studied. The results showed that the optimal amount of pectin, CMC and PGA were 0.30%( w/w ), 0.40%( w/w ) and 0.30%( w/w ), respectively. All stabilizers involved showed good stabilizing effect in AMB, among which, pectin was the best, followed by CMC. Pectin is worthy of further study as a stabilizer, which is of great significance to the research of AMB.