CAJ | 학술논문

选用牛乳和椰果果粒为原料，对产品稳定剂的选择进行了研究，确定了最佳的配方。实验发现对于普通果粒酸性含乳饮料，影响产品稳定性的关键因素为羧甲基纤维素钠，同时结冷胶对果粒悬浮的作用也比较明显。通过实验筛选出较好的稳定剂组合为羧甲基纤维素钠0.4%，结冷胶0.14%，果胶0.14%，海藻酸丙二醇酯0.03%。并验证了产品在保质期内的稳定性，实验结果显示稳定剂配方达到了产品要求。
선용우유화야과과립위원료，대산품은정제적선택진행료연구，학정료최가적배방。실험발현대우보통과립산성함유음료，영향산품은정성적관건인소위최갑기섬유소납，동시결랭효대과립현부적작용야비교명현。통과실험사선출교호적은정제조합위최갑기섬유소납0.4%，결랭효0.14%，과효0.14%，해조산병이순지0.03%。병험증료산품재보질기내적은정성，실험결과현시은정제배방체도료산품요구。
The optimum formula of a fruit granule-containing acidic milk beverage made from cow milk and Nata or mango granules as the raw materials was determined through studying the selection of stabilizers. The results showed that, for common fruit granule-containing acidic milk beverages, CMC was the key factor affecting their stability;and that gellan gum had an obvious effect on the suspension of fruit granules. Through experiments, the optimal stabilizer combination was determined as:CMC 0.4%, gellan gum 0.14%, pectin 0.14%and propylene glycol alginate 0.03%. The stability of the product was verified within the shelf-life, and the results of experiments indicated that the stabilizer combination met the requirements of the product.