Research Progress in the Stability of Acidified Milk Systems

doi:10.15922/j.cnki.jdst.2013.01.011

Journal of Dairy Science and Technology ›› 2013, Vol. 36 ›› Issue (1): 36-39.DOI: 10.15922/j.cnki.jdst.2013.01.011

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Research Progress in the Stability of Acidified Milk Systems

SONG Xiao, CUI Bo, TAN Cong-ping

(School of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China)

Online:2013-02-28 Published:2022-02-22

酸化乳体系的稳定性研究进展

宋骁, 崔波, 檀琮萍

山东轻工业学院食品与生物工程学院,山东济南,250353

基金资助:
济南市科技计划项目(201102037)；山东省高等学校科技计划项目(J11LC12)

Abstract

Abstract: Acidified milk systems are prone to whey syneresis, resulting in phase separation. This phenomenon can be prevented by stabilizer addition. This paper explains the mechanism underlying the role of hydrocolloids like pectin in stabilizing acidified milk systems, aiming at providing ideas for applications of more stabilizers in foods.

Key words: acidified milk；casein；stabilizer；pectin

摘要： 酸化乳体系中常见乳清析出问题,导致沉淀分层现象.向酸化乳中加入稳定剂可防止这一现象的发生.本文阐述了果胶等亲水胶体在酸性乳体系中稳定作用的机理,为研究其他稳定剂在食品中的应用提供了思路,扩大了稳定剂的研究范围.

关键词: 酸性乳；酪蛋白；稳定剂；果胶

CLC Number:

TS252.1

SONG Xiao, CUI Bo, TAN Cong-ping. Research Progress in the Stability of Acidified Milk Systems[J]. Journal of Dairy Science and Technology, 2013, 36(1): 36-39.

宋骁, 崔波, 檀琮萍. 酸化乳体系的稳定性研究进展[J]. 乳业科学与技术, 2013, 36(1): 36-39.

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Research Progress in the Stability of Acidified Milk Systems

酸化乳体系的稳定性研究进展

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