| 羧甲基纤维素钠对酸性乳饮料稳定作用的研究 |
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| 引用本文： | 李静,周杰,周凌华.羧甲基纤维素钠对酸性乳饮料稳定作用的研究[J].乳业科学与技术,2009,32(2). |
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| 作者姓名： | 李静 周杰 周凌华 |
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| 作者单位： | 光明乳业股份有限公司技术中心,上海,200436 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，国家科技支撑计划 |
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| 摘 要： | 羧甲基纤维素钠的浓度、体系的pH值均会影响酸性乳饮料的稳定性.在浓度0%-0.6%、pH4.6-3.6范围内,体系的粘度随浓度增加、pH升高而增加;随CMC浓度增加,所能稳定的pH范围也增加,沉降量降低.在相同条件下,调酸型酸性乳饮料比发酵型易于稳定.
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| 关 键 词： | 羧甲基纤维素钠 酸性乳饮料 浓度 pH值 |
Research on the Stabilization of Acidified Milk Drinks Induced by Carboxymethyl Cellulose |
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| Li Jing,Zhou Jie,Zhou Linghua.Research on the Stabilization of Acidified Milk Drinks Induced by Carboxymethyl Cellulose[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2009,32(2). |
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| Authors: | Li Jing Zhou Jie Zhou Linghua |
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| Institution: | Technology Center of Bright Dairy & Food Co.;Ltd;Shanghai 200436;P. R. China |
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| Abstract: | The stability of acidified milk drinks (AMD) is affected by the concentration of CMC and the pH. The viscosity increases with the concentration as well as the pH in the concentration range of 0%-0.6% and the pH range of 4.6-3.6. While adding more CMC,AMD can be stable in a larger pH range,and the sedimentation is lower. Acidified milk drinks are more stable than fermented milk drinks under the same conditions. |
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| Keywords: | CMC acidified milk drinks concentration pH |
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