【摘要】 从稳定剂、乳化剂、品质改良剂、糖酸比例和工艺条件等方面对纯果汁牛奶的稳定性进行了研究。纯果汁牛奶的最佳配方为:复合稳定剂0.5％、乳化剂0.1％、品质改良剂0.11％、蔗糖8.0％、浓缩果汁7.14％、混合有机酸0.6％;采用二次均质工艺,85℃-15分钟杀菌;产品在三种温度(10℃以下、25℃、37℃)下的贮藏实验表明温度对纯果汁牛奶的稳定性影响不大。更多还原

【Abstract】 The effects of some factors such as stabilizers, emulsifiers, improvers, the ratio of sugar to acid and processing parameters on the stability of the pure fruit juice milk was studied. The optimum formula for shelf-stable pure fruit juice milk was 0.5% stabilizers, 0.10% emulsifier, 0.11% improver, 8.0% sucrose, 7.14% fruit juice and 0.6% citric acid. Sterilization on 85℃ for 15minutes and double homogenization under 50℃ with a respective pressure of 21 and 15 MPa was preferred. The effect of storage temperature was also evaluated under 10, 25 and 37℃. It showed that there was little effect of the temperatures on the stability of the product.更多还原