Position: Home > Articles > The effect of hydrocolloide on the stability of evaporated filled milk
Science and Technology of Food Industry
2006,27
(6)
137-139+143
几种亲水性胶体对植脂淡奶稳定性的影响
作 者：
吴晖;黄巍峰;吴剑锋;牛晨艳;赖富饶
单 位：
华南理工大学轻工与食品学院
关键词：
植脂淡奶;亲水性胶体;稳定性
摘 要：
研究了卡拉胶、CMC-Na、微晶纤维素(MCC)及酪蛋白酸钠等亲水性胶体对植脂淡奶稳定性的影响,结果表明,用单一亲水性胶体时,卡拉胶及酪蛋白酸钠对植脂淡奶的稳定效果较好,黄原胶、海藻酸钠等对植脂淡奶的稳定效果较差。而用卡拉胶、微晶纤维素、CMC-Na及酪蛋白酸钠进行复配实验时,复配的最佳组合为A3B3C4D4。依此组合进行实验时,植脂淡奶的稳定效果良好,其脂肪上浮率为1.33%,离心沉降率为1.41%。
译 名：
The effect of hydrocolloide on the stability of evaporated filled milk
作 者：
Wu Hui et al
关键词：
evaporated filled milk; hydrocolloids; stabilization
摘 要：
This paper discussed the stabilization of the emulsion by several food additives such as carrageenan, MCC, CMC-Na and sodium-casein etc on the evaporated filled milk. The results showed that if a single hydrocolloid is used, the stabilization of the emulsion is better by using carrageenan, sodium-casein, but xanthan gum and alginates are inferior. Furthermore, the best way to stabilize the emulsion is to use the mixture of carrageenan, MCC, CMC-Na and SC in the emulsion. Under this condition, fat floating rate is 1.33%, and centrifugal sedimentation rate is 1.41%.
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