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羧甲基纤维素钠对搅拌型酸奶结构特性影响的初步研究 被引量：7

Preliminary Research on the Influence of CMC on the Stired Yogurt
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摘要 主要研究了羧甲基纤维素钠(CMC)在酸奶中的应用,通过对不同浓度、pH值及温度条件下CMC粘度变化情况测定,及对在CMC在酸奶中应用时酸奶酸度持水力与乳清析出率、流变性及表现粘度等的变化情况研究,结果表明:CMC添加量在大于0.40%时,对酸奶有改善作用。 This study mainly investigated on the influence of CMC on the stired yogurt.The result showed that when the addition of CMC was more than 0.40 %,it could improve the properties of stired yogurt.
作者 赵红玲 李全阳 陈文贞
机构地区 山东农业大学食品学院
出处 《乳业科学与技术》 2009年第6期282-284,298,共4页 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金 中国博士后科学基金资助项目(20070411100) 山东省自然科学基金资助项目(2007ZRB02217)
关键词 CMC 酸奶 表观粘度 CMC yogurt apparent viscosity
分类号 TS252.1 [轻工技术与工程—农产品加工及贮藏工程]
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乳业科学与技术
2009年 第6期

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