CAJ | 학술논문

对酸性含乳碳酸饮料加工过程中易引起沉淀的环节进行了稳定性研究，比较了不同稳定剂的稳定效果，并确定了最佳稳定剂及最优复配稳定剂。结果表明，复配稳定剂（海藻酸钠0.3%+CMC0.4%+卡拉胶0.1%）对含乳碳酸饮料的稳定效果最为明显，所得含乳碳酸饮料的形态均匀，产品呈乳白色的稳定体系，并且长时间放置不分层。
대산성함유탄산음료가공과정중역인기침정적배절진행료은정성연구，비교료불동은정제적은정효과，병학정료최가은정제급최우복배은정제。결과표명，복배은정제（해조산납0.3%+CMC0.4%+잡랍효0.1%）대함유탄산음료적은정효과최위명현，소득함유탄산음료적형태균균，산품정유백색적은정체계，병차장시간방치불분층。
The stability of the carbonic acid drink containing milk with low-pH was studied. The results showed that the stabilizing effect of carbonic acid drink with compound stabilizer (0.3% Sodium alginate +0.4 % CMC+0.1% car-rageenan) was obvious. The Prepared drink had milk white color, uniform emulsification and no flocculated sediment.