| 蓝莓果汁乳饮料稳定性的研究 |
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| 引用本文： | 陈蓓莉,刘珊珊,张秀玲.蓝莓果汁乳饮料稳定性的研究[J].东北农业大学学报,2006,37(6):779-782. |
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| 作者姓名： | 陈蓓莉 刘珊珊 张秀玲 |
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| 作者单位： | 东北农业大学食品学院,黑龙江,哈尔滨,150030 |
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| 摘 要： | 以牛乳和蓝莓果汁为主要原料,制成蓝莓果汁乳饮料,并从稳定剂、乳化剂等对其稳定性进行了研究。结果表明,蓝莓果汁含量8.5%,蔗糖含量8%,乳含量45%,有机酸含量0.09%时蓝莓果汁乳风味最佳;CMC-Na 0.25%,果胶0.10%,单甘酯0.15%复合使用时,产品稳定性最好。
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| 关 键 词： | 蓝莓 果汁乳饮料 稳定性 |
| 文章编号： | 1005-9369（2006）06-0779-04 |
| 收稿时间： | 2005-09-27 |
| 修稿时间： | 2005年9月27日 |
Study on the stability of the blueberry milk beverage |
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| CHEN Beili,LIU Shanshan,ZHANG Xiuling.Study on the stability of the blueberry milk beverage[J].Journal of Northeast Agricultural University,2006,37(6):779-782. |
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| Authors: | CHEN Beili LIU Shanshan ZHANG Xiuling |
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| Institution: | College of Food, Northeast Agricultural University, Harbin Heilongjing 150030, PRC |
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| Abstract: | The paper have made the blueberry milk beverage using fresh milk and blueberry juice as main ingredients.And the effects of stabilizers and emulsifiers on the stability of the blueberry milk beverage were studied.The results showed that the product with the following composition: 8.5% blueberry juice,8% sucrose,45% fresh milk,and 0.09% citric acid had a good flavor and taste;0.25% CMC-Na,the mixture of 0.10% pectin,and 0.15% monoglyceride was considered to be the better stabilizer. |
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| Keywords: | blueberry fruit juice milk stability |
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