高黏度酸化乳体系的稳定性

酸化乳口感细腻、风味独特，深受消费者的喜爱。但在加工贮藏过程中容易出现乳清析出、蛋白质沉淀、絮凝等体系不稳定问题。果胶和其他稳定剂协同作用可以使酸化乳体系稳定且口感较好。通过测定产品黏度、持水力、乳清析出率及感官特性，研究不同食品胶对酸化乳产品的影响。结果表明：果胶、海藻酸丙二醇酯（propylene glycol alginate，PGA）和羧甲基纤维素钠（carboxymethylcellulose sodium，CMC-Na）3 种胶体复配使用时，酸化乳体系黏度适中、体系稳定且口感较好。筛选出黏度合

Stability Evaluation of High-Viscosity Acidified Milk Systems

Acidified milk is deeply loved by consumers because of its delicate taste and unique flavor. However, acidified milk is unstable with respect to whey syneresis, protein precipitation and flocculation during both processing and storage. The synergistic effect of pectin with other stabilizer can stabilize acidified milk and improve its taste. This study investigated the effect of various gums on the viscosity, water-holding capacity, whey syneresis and sensory evaluation of acidified milk. It turned out that the acidified milk with added pectin, propylene glycol alginate (PGA) and carboxymethylcellulose sodium (CMC-Na) had moderate viscosity and good taste and was stable. The optimal mixing ratio of pectin, PGA and CMC-Na was found to be 13:2:2 for better viscosity and the best stability and 13:2:1 for the highest sensory score. The optimal mixing ratio was determined to be 13:2:2 for a better compromise between various response variables such as taste and stability during actual production.