信阳农业高等专科学校学报
信暘農業高等專科學校學報
신양농업고등전과학교학보
JOURNAL OF XINYANG AGRICULTURAL COLLEGE
2014年
1期
127-129
,共3页
酸乳饮料%稳定剂%优化%橙汁
痠乳飲料%穩定劑%優化%橙汁
산유음료%은정제%우화%등즙
sour milk%stabilizer%optimization%Orange Juice
为改善活性橙汁酸乳饮料的稳定性，以嗜酸乳杆菌和保加利亚杆菌为菌种，对橙汁添加量和稳定剂选择做了试验。结果表明：橙汁添加量控制在2％以内，以0．3％褐澡酸丙二醇、0．15％明胶、0．2％ NaH2 PO4、0．5％蜂蜜配合作为混合稳定剂，能较好地保持产品在货架期内的稳定性。
為改善活性橙汁痠乳飲料的穩定性，以嗜痠乳桿菌和保加利亞桿菌為菌種，對橙汁添加量和穩定劑選擇做瞭試驗。結果錶明：橙汁添加量控製在2％以內，以0．3％褐澡痠丙二醇、0．15％明膠、0．2％ NaH2 PO4、0．5％蜂蜜配閤作為混閤穩定劑，能較好地保持產品在貨架期內的穩定性。
위개선활성등즙산유음료적은정성，이기산유간균화보가리아간균위균충，대등즙첨가량화은정제선택주료시험。결과표명：등즙첨가량공제재2％이내，이0．3％갈조산병이순、0．15％명효、0．2％ NaH2 PO4、0．5％봉밀배합작위혼합은정제，능교호지보지산품재화가기내적은정성。
In order to improve the stability of active Orange Juice sour milk , the Lactobacillus acidophilus and Lactoba-cillus bulgaricus were added to drink .The addition of the Orange Juice and the stabilizers of the drink were tested .The results showed that the Orange Juice amount is controlled within 2% and that mixed stabilizers are comprised of 0.3%Brown bath acid propylene glycol , 0.15%gelatin, 0.2%NaH2PO4, 0.5%honey, which can maintain the stability of the product well in shelf life .
