| 甜玉米乳饮料稳定性研究 |
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| 引用本文： | 任俊,卢金珍. 甜玉米乳饮料稳定性研究[J]. 现代农业科技, 2012, 0(8): 350-352 |
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| 作者姓名： | 任俊 卢金珍 |
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| 作者单位： | 武汉生物工程学院生物工程系,湖北武汉,430415 |
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| 摘 要： | 研究不同用量的柠檬酸、乳化剂、稳定剂以及不同的杀菌时间对玉米乳饮料稳定性的影响。结果表明:柠檬酸的用量为2.0%,SS-33复合稳定剂的用量为2.0%,乳化剂(单甘酯∶蔗糖酯=3∶7)的用量为0.10%,杀菌时间为15 min,玉米乳饮料稳定性最好,放置4个月未出现分层现象。
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| 关 键 词： | 甜玉米 乳饮料 稳定性 |
Study on Stabilization of Sweet Corn Milk Drink |
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| REN Jun,LU Jin-zhen. Study on Stabilization of Sweet Corn Milk Drink[J]. Modern Agricultural Sciences and Technology, 2012, 0(8): 350-352 |
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| Authors: | REN Jun LU Jin-zhen |
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| Affiliation: | (Department of Biological Engineering,Wuhan Bioengineering Institute,Wuhan Hubei 430415) |
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| Abstract: | In this paper,different amounts of citric acid,emulsifier,stabilizer and different sterilization temperatures on the stability of corn milk were studied.The results showed that the amount of citric acid was 2.0%,SS-33 compound stabilizer content was 2.0%,emulsifier(monoglycerides:sucrose ester=3∶7) was 0.10%,sterilization time was 15 minutes,stability of corn milk drinks were placed for 4 months,the phenomenon of sub-chromatography water didn′t appear. |
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| Keywords: | sweet corn milk beverages stabilizer |
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