现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2012年
8期
350-352
,共3页
甜玉米%乳饮料%稳定性
甜玉米%乳飲料%穩定性
첨옥미%유음료%은정성
sweet corn%milk beverages%stabilizer
研究不同用量的柠檬酸、乳化剂、稳定剂以及不同的杀菌时间对玉米乳饮料稳定性的影响。结果表明：柠檬酸的用量为2.0%,SS-33复合稳定剂的用量为2.0%,乳化剂（单甘酯∶蔗糖酯=3∶7）的用量为0.10%,杀菌时间为15 min,玉米乳饮料稳定性最好,放置4个月未出现分层现象。
研究不同用量的檸檬痠、乳化劑、穩定劑以及不同的殺菌時間對玉米乳飲料穩定性的影響。結果錶明：檸檬痠的用量為2.0%,SS-33複閤穩定劑的用量為2.0%,乳化劑（單甘酯∶蔗糖酯=3∶7）的用量為0.10%,殺菌時間為15 min,玉米乳飲料穩定性最好,放置4箇月未齣現分層現象。
연구불동용량적저몽산、유화제、은정제이급불동적살균시간대옥미유음료은정성적영향。결과표명：저몽산적용량위2.0%,SS-33복합은정제적용량위2.0%,유화제（단감지∶자당지=3∶7）적용량위0.10%,살균시간위15 min,옥미유음료은정성최호,방치4개월미출현분층현상。
In this paper,different amounts of citric acid,emulsifier,stabilizer and different sterilization temperatures on the stability of corn milk were studied.The results showed that the amount of citric acid was 2.0%,SS-33 compound stabilizer content was 2.0%,emulsifier（monoglycerides：sucrose ester=3∶7） was 0.10%,sterilization time was 15 minutes,stability of corn milk drinks were placed for 4 months,the phenomenon of sub-chromatography water didn′t appear.
