摘要
研究了三种稳定剂对酸性乳稳定性的影响。结果表明:CMC最适添加量为0．03％,且乳的产粘度最大;黄原胶最适添加量为0．03％,瓜尔豆胶在添加量0．06％时效果较好,但黏度相对较低;复合配比中,CMC、黄原胶、瓜尔豆胶的配比为2:3:1时,乳的稳定性最好。
This paper studied the effecting of CMC, anthan gum and guar gum to yogurt. The result showed the fittest amount of CMC was 0.03%, and the viscidity was the best; the fittest amount of anthan gum was 0.03%, and the guar glue was 0:06%, but the viscosity wa relatively low. The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
出处
《乳业科学与技术》
2006年第3期110-111,共2页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
