摘要
本研究通过添加分子蒸馏单甘酯来改善乳酸菌饮料的稳定性,以感观检验、物性学检验、稳定性检验三种评价分析手段加权后综合评定结果为考核指标,确定提高稳定性的最佳添加剂配方。研究结果表明,单甘酯添加量为0.18%时,乳酸菌饮料口感最佳、稳定性最好,综合评分效果最优。
Distilled monoglycerides can improve the stability of yogurt drinking. Quantity of monoglycerides was decided through sense perception, food properties and stability test. The showed the sense perception, stability test and general result was best by adding 0.18% distilled results glycerol monostearate to yogurt drinking.
出处
《乳业科学与技术》
2006年第5期227-228,230,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
