| 新型果奶饮料稳定性研究 |
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| 引用本文： | 李志成,蒋爱民,段旭昌,何铭斗.新型果奶饮料稳定性研究[J].西北农业学报,2001,10(4):111-113. |
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| 作者姓名： | 李志成 蒋爱民 段旭昌 何铭斗 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院, |
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| 摘 要： | 用酸奶和苹果汁为原料加工制成新型饮料 ,通过测定其稳定性和粘度 ,应用正交优选方法研究了该饮料的稳定性。结果表明 :添加 0 .2 0 %的黄原胶和 0 .1 2 %的海藻酸钠的复合稳定剂及 0 .0 4%的蔗糖酯、0 .0 6%的单甘酯和 0 .0 2 %的司班 65组成的复合乳化剂可以使新型苹果奶饮料稳定保存 3个月以上
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| 关 键 词： | 酸奶 苹果汁 饮料 稳定性 |
| 文章编号： | 1004-1389(2001)04-0111-03 |
| 收稿时间： | 2001/1/20 0:00:00 |
| 修稿时间： | 2001年1月20日 |
Study on the Stability of New Boverage of Juice Yogurt |
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| LI Zhi-cheng,JIANG Ai-min,DUAN Xu-chang and HE Ming-dou.Study on the Stability of New Boverage of Juice Yogurt[J].Acta Agriculturae Boreali-occidentalis Sinica,2001,10(4):111-113. |
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| Authors: | LI Zhi-cheng JIANG Ai-min DUAN Xu-chang and HE Ming-dou |
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| Institution: | College of Food Science and Enginerring, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;College of Food Science and Enginerring, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;College of Food Science and Enginerring, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;College of Food Science and Enginerring, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China |
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| Abstract: | The stability of new beverage produced by yogurt and apple juice was studied in the paper. The results showed that the beverage could preserve stablely for more than three months by adding multiple stabilizer consisted of 0.20% Xanthan gum and 0.12% Na Alginate, and multiple emulsifier consisted of 0.04% SE, 0.06% GMS and 0.02% Spans 65. |
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| Keywords: | Yogurt Apple juice Beverage Stability |
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