| 稳定剂对酸豆奶发酵稳定性及发酵工艺的影响 |
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| 引用本文： | 张小侠,林蓉,仇农学,孙骊,王淑丽. 稳定剂对酸豆奶发酵稳定性及发酵工艺的影响[J]. 浙江大学学报(农业与生命科学版), 1998, 0(3) |
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| 作者姓名： | 张小侠 林蓉 仇农学 孙骊 王淑丽 |
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| 作者单位： | 西北农业大学食品科学系，浙江农业大学蚕学系 |
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| 摘 要： | 在多种稳定剂单因素试验的基础上，选择了效果较好的ＣＭＣ与ＰＧＡ和多聚磷酸盐作二次正交旋转组合试验以及回归分析，研究了它们对产品稳定性及发酵工艺的影响规律．以期为工艺参数的优化提供理论依据．
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| 关 键 词： | 酸豆奶；稳定性；稳定剂 |
Effect of the stabilizators on stability and technology of fermentative sour milk |
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| Zhang Xiaoxia , Lin Rong , Qiu Nongxue , Sun Li , Wang Suli. Effect of the stabilizators on stability and technology of fermentative sour milk[J]. Journal of Zhejiang University(Agriculture & Life Sciences), 1998, 0(3) |
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| Authors: | Zhang Xiaoxia Lin Rong Qiu Nongxue Sun Li Wang Suli |
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| Affiliation: | Zhang Xiaoxia 1, Lin Rong 2, Qiu Nongxue 1, Sun Li 1, Wang Suli 1 |
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| Abstract: | CMC,PGA and polyphosphates out of various stabilizators were selected for studying of effect of the stabilizators on stability of fermentative sour milk through quadratic orthogonal rotating and regression analysis |
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| Keywords: | sour bean milk stability stabilizator |
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