Abstract: The effects of CMC-Na,xanthan gum,guar gum,high ester pectin and propylene glycol alginate（PGA） added separately or together on the stability of formulated acidic milk beverage were studied.The optimal blend of stabilizers for formulated acidic milk beverage was determined using an orthogonal array design to consist of 0.2% PGA,0.25% CMC,0.1% pectin,and 0.015% sucrose ester.?

Key words: propylene glycol alginate（PGA）;emulsion stabilizer;formulated acidic milk beverage;

摘要： 研究不同用量的藻酸丙二醇酯对调配型酸性乳饮料稳定性的影响。通过单因素试验确定藻酸丙二醇酯在酸乳饮料中的最适用量,并通过正交试验确定调配型酸乳饮料复配乳化稳定剂的最佳配方：藻酸丙二醇酯0.2%、羧甲基纤维素钠0.25%、高酯果胶0.1%、蔗糖酯0.015%。

关键词: 藻酸丙二醇酯; 乳化稳定剂; 调配型酸性乳饮料