摘要
在对果胶、CMC(羧甲基纤维素)、PGA(藻酸丙二醇酯)3种稳定剂单体影响酸乳饮料稳定性单因素试验基础上,采用Box-Behnken设计进行稳定剂的复配。试验结果表明,3种稳定剂在控制酸乳饮稳定性的单一临界添加量分别为0.2%、0.25%、0.25%;复配时最佳添加量分别为0.056%、0.050%、0.055%,总的添加量为0.161%时,酸乳饮料的离心率得最小值为3.39%。
The single factor experiment was performed based on three factors ： Pectin,CMC and PGA. the Box-Behnken design was used for the stabilizer complex. The research indicates that the critical additive volume of Pectin,CMC and PGA was 0. 2G,0. 25%,0. 25% respectively in controlling the stability of yoghurt drinks . When using the complex, the proper volume was 0. 056%,0. 050%,0. 055% respectively, total was 0. 161%. Under this condition ,the minimum centrifugal percent of yoghurt drink was 3.39%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第9期163-167,共5页
Food and Fermentation Industries
关键词
稳定剂
酸乳饮料
离心率
添加量
stabilizer, yoghurt drink, centrifugal percent, additive volume
作者简介
硕士，工程师。
