| 果蔬酸奶稳定性的研究 |
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| 引用本文： | 王新,马德松,张冰.果蔬酸奶稳定性的研究[J].中国奶牛,2011(12):54-55. |
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| 作者姓名： | 王新 马德松 张冰 |
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| 作者单位： | 黑龙江龙丹乳业科技股份有限公司,哈尔滨,150086 |
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| 摘 要： | 通过对搅拌型果蔬酸奶稳定性的研究,获得稳定剂复配的重要参数。试验结果表明采用0.06%明胶、0.02%PGA、0.06%果胶、0.04%酪朊酸钠进行稳定剂复配,可使产品细腻、均匀、口感爽滑、质地稳定。
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| 关 键 词： | 果蔬酸奶 稳定剂 复配 |
Study on Stability of Fruits and Vegetables Yogurt |
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| WANG Xin,MA De-song,ZHANG Bing.Study on Stability of Fruits and Vegetables Yogurt[J].China Dairy Cattle,2011(12):54-55. |
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| Authors: | WANG Xin MA De-song ZHANG Bing |
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| Institution: | (Heilongjiang Longdan Dairy Science and Technology Corp.,Ltd,Harbin 150086) |
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| Abstract: | The stability of stirred yogurt of fruits and vegetables was studied so as to get the imprtant parameters of stabilizer mixture.The results showed that the product would be fine,uniform,taste smooth and stability when the stabilizer compound with 0.06% gelatin,0.02% PGA,0.06% pectin and 0.04% propylene glycol alginate. |
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| Keywords: | Fruit and vegetables yogurt Stabilizer Complex |
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