关键词: 钙螯合盐; 乳饮料; 稳定性

Abstract: In a milk beverage system, proteins may easily loss their stability during processing and storage, causing quality deterioration. The presence of calcium-chelating salts (CCS) is good for dissociating casein micelles and can increase the release of casein to the aqueous phase, therefore resulting in improved stability. In order to understand the influence of different types of CCS on protein stability during beverage processing and storage, a stimulated model of formulate milk beverage was established and used to study the effects of four different types of CCS at four different concentrations on its turbidity, solubility, particle size distribution and caseins after heat treatment. Meanwhile, changes in the solubility and caseins of the system were tested during storage. The results showed that CCS improved the stability of milk beverage system, especially during storage. Higher chelating ability resulted in better stability. However, it was also found that salts with higher chelating ability may cause gelation and aggregation.

Key words: calcium-chelating salt；formulated milk beverage；stability