| 酸化乳体系的稳定性研究进展 |
| |
| 引用本文： | 宋骁,崔波,檀琮萍.酸化乳体系的稳定性研究进展[J].乳业科学与技术,2013,36(1):36-39. |
| |
| 作者姓名： | 宋骁 崔波 檀琮萍 |
| |
| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250353 |
| |
| 基金项目： | 济南市科技计划项目，山东省高等学校科技计划项目 |
| |
| 摘 要： | 酸化乳体系中常见乳清析出问题,导致沉淀分层现象.向酸化乳中加入稳定剂可防止这一现象的发生.本文阐述了果胶等亲水胶体在酸性乳体系中稳定作用的机理,为研究其他稳定剂在食品中的应用提供了思路,扩大了稳定剂的研究范围.
|
| 关 键 词： | 酸性乳 酪蛋白 稳定剂 果胶 |
Research Progress in the Stability of Acidified Milk Systems |
| |
| SONG Xiao
,
CUI Bo
,
TAN Cong-ping.Research Progress in the Stability of Acidified Milk Systems[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2013,36(1):36-39. |
| |
| Authors: | SONG Xiao CUI Bo TAN Cong-ping |
| |
| Institution: | (School of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China) |
| |
| Abstract: | Acidified milk systems are prone to whey syneresis, resulting in phase separation. This phenomenon can be
prevented by stabilizer addition. This paper explains the mechanism underlying the role of hydrocolloids like pectin in
stabilizing acidified milk systems, aiming at providing ideas for applications of more stabilizers in foods. |
| |
| Keywords: | acidified milk casein stabilizer pectin |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《乳业科学与技术》浏览原始摘要信息 |
| 点击此处可从《乳业科学与技术》下载免费的PDF全文 |
