【摘要】 在制作酸性乳饮料时需添加稳定剂。探讨了稳定剂与酪蛋白的作用机理。选用果胶、CMC、PGA、瓜尔豆胶、黄原胶5种稳定剂,通过离心沉淀率的测定,选取其中稳定效果最优的稳定剂。结果表明:在酸乳饮料体系中,果胶是最优稳定剂。更多还原

【Abstract】 Stabilizers are needed when making acidified milk drinks.The mechanisms of action of stabilizers and casein were investigated.The optimal stabilizer was selected from 5 ones(pectin,sodium carboxymethyl cellulose-CMC,propylene glycol alginate-PGA,guar gum and xanthan gum) by determining their precipitation rates.The results showed that pectin was the optimal stabilizer for acidified milk drinks.更多还原