复配稳定剂在清爽型酸性含乳饮料中的应用研究

Study On Application of Compound Stabilizer in Refreshing Acidified Milk Beverage

为解决清爽型酸性含乳饮料在货架期内出现的析水、浮油、沉淀等质量问题,研究了复配稳定剂及其用量对清爽型酸性含乳饮料的稳定性的影响。通过单因素试验和正交试验,优化了复配稳定剂的配方,实验表明,最佳复配配方为羧甲基纤维素钠0.35%、黄原胶0.02%、高酰基结冷胶0.01%,此时该复配稳定剂的稳定性效果最好,并且成本价格最低。

In order to solve the quality problems of water separation, oil slick and precipitation during the shelf life of refreshing acidic milk beverages, the effect of compound stabilizers and their dosage on the stability of refreshing acidic milk-containing beverages was studied. Through single factor test and orthogonal test, the formula of compound stabilizer was optimized. The experiment showed that the best compound formula was 0.35% of sodium carboxymethyl cellulose, 0.02% of xanthan gum, and 0.01% of high acyl gellan gum. At this time, the stability effect of the compound stabilizer is the best, and the cost price is the lowest.