摘要
以可溶性大豆多糖为稳定剂生产酸性乳饮料,在25℃下贮藏,定期测定其离心沉淀率、黏度、粒径、Zeta电位、pH值等理化指标。测定的各理化指标在贮藏期间变化较小,表明可溶性大豆多糖对酪蛋白有很好的稳定作用,以其为稳定剂的酸乳饮料贮藏稳定性较好。
Sour milk beverage with soybean polysaccharide as stabilizing agent was produced. Various physicochemical indicators such as cen- trifugal sedimentation rate, viscosity, particle diameter, Zeta potential, pH were determined periodically during storage time. The results showed that physicochemical index had less changed. Stabilization of soybean polysaccharide on casein is effective. Sour milk beverage with it as stabilizing agent was stabile during storage.
出处
《中国乳品工业》
CAS
北大核心
2009年第4期33-35,共3页
China Dairy Industry
