摘要
通过单因素和正交实验研究了CMC与黄原胶、魔芋胶、无机盐复配对双蛋白活性乳酸菌饮料稳定性的影响。结果表明,CMC与黄原胶、魔芋胶、六偏磷酸钠复配对产品的稳定性有较好的影响,正交实验优选出CMC、黄原胶、魔芋胶、六偏磷酸钠的最佳用量分别为0.30%、0.024%、0.018%、0.050%。
Effects of colloids and salts on the stability of active lactobacillus drink with double proteins were studied by the single factor and the orthogonal experiments. The results indicated that when 0.30% CMC,0.024% xanthan gum,0.018% kdonjac gum,0.050% sodium metaphosphate were added to the active lactobacillus drink, it had better stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期176-177,180,共3页
Science and Technology of Food Industry
基金
广州市科技计划项目(2006U12CA011)
广州开发区区科技计划项目(2007Q-P074)
关键词
双蛋白活性乳酸菌饮料
胶体
盐
稳定性
active lactobacillus drink with double proteins
colloids
salts
stability
