摘要
复合稳定剂在乳制品或乳饮料中的应用具有中国特色。单一亲水胶体在乳制品中的应用日趋广泛,而随着消费者对乳制品或乳饮料花色品种要求不断提高。目前复合稳定剂对乳饮料的稳定作用依据十分欠缺,基本上没有科学和理论依据,全是依靠针对具体产品而"盲目"进行应用实验出来的,是造成目前各复合胶稳定剂应用企业生产出的各种奶饮料不稳定的主要原因。迄今为止,复合亲水胶与酪蛋白相互作用的研究未见任何报道。我们通过课题应用基础研究,研究复合胶与乳制品中酪蛋白之间的相互作用,揭示复合胶与乳制品中酪蛋白的相互作用凝聚态结构,以发现它们之间的稳定作用方式和机制,为研发"稳定"的乳制品复合胶稳定剂奠定技术基础。也能解释"复合胶为什么比单一胶能更有效地稳定牛乳酪蛋白?"这个技术疑问。
The application of compound stabilizer on dairy products and milk beverage is a characteristic in china.The single hydrocolloid used in dairy products is more and more extensive.However,the variety of dairy products can not satisfy the requirements of consumers.Now,the mostly compound stabilizer which aimed at given products came from blindness tests.And its effects of stabilization lacked scientific proofs.This is the main reason that the dairy products were instability.So far,there is no reports on the effects between compound food hydrocolloids and casein.In this basic studies,the effects and stuctures of coacervation between compound food hydrocolloids and casein were investigated,and the reaction mechanism in stabilization of products also was discovered.This study established scientific techniques for devwloping the compound stabilizer on dairy products.And its also responded why the compound food hydrocolloids more efficiency than single food hydrocolloids on dairy products.
出处
《中国食品添加剂》
CAS
北大核心
2009年第S1期90-93,共4页
China Food Additives
关键词
复合稳定剂
乳制品
应用
基础研究
the compound stabilizer
dairy products
application
basic studies
