摘要
米皮乳酸发酵饮料原料价格低廉、富含膳食纤维和矿物质等营养元素、口感风味独特,是一种极其有发展前途的保健饮料。但是米皮乳酸发酵饮料容易发生分层或沉淀现象,所以饮料的稳定性研究是一个关键的问题。本文通过大量实验研究了米皮乳酸发酵饮料的稳定性的稳定剂配方,对不同稳定剂配方的米皮酸奶的稳定剂进行测定分析的最佳配方为:CMC添加量(羧甲基纤维素钠)0.08%、黄原胶添加量0.25%、三聚磷酸钠添加量0.02%、果胶添加量0.20%,稳定效果由一天内的静置分层提升到3个月都无分层现象。
Lactic acid fermented beverage bran low prices of raw materials,rich in dietary fiber and minerals,and other nutrients,taste unique flavor,is a promising and health drinks. but Bran lactic acid fermented beverage prone delamination or precipitation phenomenon,so the study of the stability of the beverage is a key issue. Through a lot of experiments to study the stability of fermented beverages stabilizer formulation bran lactic,Best recipe for bran yogurt stabilizer stabilizer different formulations were determined for analysis： Add the amount of CMC（ Sodium carboxymethyl cellulose） 0. 08%,Add the amount of xanthan gum 0. 25%,The addition amount of sodium tripolyphosphate 0. 02%,Add the amount of pectin0. 20% 。Stabilizing effect by standing layer to enhance day to three months are no stratification.
出处
《山东化工》
CAS
2015年第21期27-29,31,共4页
Shandong Chemical Industry
