摘要
以羧甲基纤维素CMC1(异丙醇溶媒-淤浆法生产)和CMC2(乙醇捏合法生产)作为紫苏酸性乳饮料的稳定剂,通过电镜扫描和稳定性分析,比较两种CMC对样品稳定性的影响。试验结果表明:样品最适稳定剂为CMC1,最适添加量为0.3%。在确定稳定剂的基础上,采用单甘脂和蔗糖酯按不同质量比复配,通过观察和Turbiscan分析,得到复合乳化剂最佳配比为m单甘脂:m蔗糖酯=6:4,当总添加量为0.1%时能使体系达到最佳的乳化效果。
The effect of adding carboxymethyl cellulose(CMC1produced by isopropyl alcohol solvent-slurry method) or CMC2(CMC2produced by ethanol kneading method) as stabilizer on the stability and emulsibility of purple perilla acid milk-containing beverage was investigated by application of SEM(scanning electron microscope) and Turbiscan that employed multiple light scattering principle to evaluate sample emulsion stability. The results showed that CMC1was better than CMC2as a stabilizer and its optimal addition was 0.3%. On determination of the stabilizer, best ratio of compound emulsifier composed of monoglyceride and sucrose ester for emulsification the beverage was further determined, by using visual observation and Turbiscan, as glyceryl monostearate: sucrose ester=6∶4, and the total adding dosage of 0.1% compound emulsifier achieved the best emulsification effect.
引文
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