Author(s): ZHANG Fuxin
Pages: 46-47,50
Year: 2002 Issue:  3
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  羊乳; 酸乳饮料; 稳定性; 乳化剂;
Abstract: 对影响酸性羊乳饮料稳定性的因素进行了研究.结果表明,当复合乳化剂添加量为0 10%(单甘酯与蔗糖酯之比3:2),PGA和CMC各为0.20%,黄原胶为0 10%,三聚磷酸钠0.30%,并在30Mpa下均质时,产品的稳定性较好.