荞麦糙米燕麦谷物牛奶的稳定性

The Stabilities of Buckwheat Brown Rice Oats Cereals Milk

以荞麦、糙米、燕麦和生牛乳为主要原料制成谷物牛奶,选择合适的稳定剂来确保谷物牛奶的稳定性。以黏度和稳定性作为指标筛选不同稳定剂。通过正交试验确定最优方案:羧甲基纤维素钠(CMC)添加量0.25%、海藻酸钠添加量0.06%、蔗糖脂肪酸酯添加量0.06%。经过稳定性试验及感官评定验证谷物牛奶稳定性最好。

Cereal milk was prepared with buckwheat,brown rice,oats and raw milk.Different additives were screened by viscosity and stability.The optimal solution was determined by orthogonal experiment design:CMC 0.25%,sodium alginate0.06%,and sucrose ester 0.06%.By stability experiments and sensory evaluation,the stability of cereal milk was best.