摘要
研究不同原料和稳定剂对PET(Polyethylene terephthalate)瓶中酸性乳饮料稳定性的影响。通过正交试验及相关仪器分析发现乳清蛋白粉及瓜尔豆胶对产品稳定性影响最大。选择合适的稳定剂配比对产品的稳定性至关重要,稳定剂配比正交实验得出最优方案。该方案产品黏度为22 cp,产品稳定性测试及观察结果最好,流变学曲线反应正常。
The effects of different ingredients and stabilizers on the stability of acidic milk drink which was in the PET bottle was studied. The study found that whey protein powder and guar gum greater were the most important influence factors of the stability of the product. The stabilizer ratio was the most impotent thing for the stability of the product,and the bese stabilizer ratio had been found by the orthogonal experiment. The viscosity of the product was 22 cp,and the stability testing and observation results were the best,and then the rheological test curve was normally.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期129-133,共5页
Food Research and Development
关键词
黏度
稳定性
稳定剂配比
viscosity
stability
stabilizer ratio
