乳饮料稳定性影响因素的研究

[目的]对乳饮料稳定性的影响因素进行分析和探讨。[方法]分别调整乳饮料中稳定剂、乳化剂、乳固形物、酸度等配比，测定其相应的稳定性。[结果]稳定剂使用量应依据酸性乳饮料中的乳固形物含量、糖酸比例，一般使用总量≤1．0％；HLB值不同的几种乳化剂混和使用．且混和后HLB值为8—13时效果较好；乳固形物含量越高，酸性乳饮料的稳定性越差（H值小）；乳饮料中蔗糖量越多，其稳定性越好；果汁和有机酸量增加，饮料酸度升高，稳定性相对降低。[结论]酸性乳饮料中的乳固形物含量为4．0％，海藻酸丙二醇酯0．3％，羧甲基纤维素0．2％，黄原胶0．1％，蔗糖酯0．04％，乳化剂B0．02％，单甘酯0．06％，蔗糖12．0％，果汁4．0％，有机酸0．2％，可以有效的解决乳饮料中乳蛋白发生分层和沉淀等问题。

Study on Influencing Factors of Stability of Milk Drink

[Objective]The research aimed to analyze and explore the influencing factors for milk drink stability. [Method]The ratio of stabilizer, emulsifier, milk solids and acidity etc. in milk drink were adjusted resp. to determine their corresponding stability. [Result]The used amount of stabilizer should be relied on the content of milk solids and the proportion of sugar and acid in acid milk drink, generally with the total used amount of ≤1.0%. Several kinds of emulsifiers with different HLB value were in mixed use, and the results would be good when HLB value were 8-13 after mixing. The content of milk solids was higher, the stability of acid milk drink was worse (H value was smaller). When the sucrose amount in milk drink was more, its stability was better;when the amount of juice and organic acid was increased, the drink acidity was raised and the stability was decreased relatively. [Conclusion]In acid milk drink, the content of milk solids was 4.0%, PGA 0.3%, CMC-Na 0.2%, Xanthan gum 0.1%, sucrose ester 0.04%, Emulsifier B 0.02%, monoglyceride 0.06%, sucrose 12.0%, juice 4.0%, and organic acid 0.2%, which could effectively settle the problems of occurring the delamination and deposition etc. for milk protein in milk drink.