摘要
本次实验通过使用稳定剂、乳化剂和品质改良剂 ,对发酵乳饮料的稳定性进行了研究。实验结果表明 ,使发酵乳饮料的稳定性最好 ,风味最佳的配方是 :30 %的发酵乳、62 %的水、8%的白砂糖 ,0 .3%的 CMC,0 .1%的蔗糖酯 ,0 .0 5 %的单甘酯 ,0 .1%的 Na2 HPO4,并用 0 .1%的柠檬酸调酸到 60°T左右。
The stability of ferment milky drinks was studied by using stabilizer,emulsifierand imprver. The results indicated that the best formuler of a kind of ferment milky drink with the greatest stability and the most pleasant flavour is:30% of fermant mile 62% of water,8% of granulated sugar,0.3% of CMC,0.1% of sucroglycerides,0.05% of glycerol monostearate,0.1% of citric acid adjusting the degree of acid to 60°T.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2000年第3期84-88,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
