酸性鱼蛋白饮料的稳定性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2008， Vo l.24 ， No. 1 酸性鱼蛋白饮料的稳定性研究 陈文芬，崔春，肖如武，魏艺文，黄慧仪，符国强，赵谋明 （华南理工大学轻工与食品学院，广东 广州 510641） 摘要：本文主要研究了五种不同稳定剂对酸性鱼蛋白饮料稳定性的影响，包括离心沉淀率、乳脂析出率、乳浊液粒径分布及特 点等。结果表明，CMC-Na 和果胶最适宜于作酸性鱼蛋白饮料的稳定剂，可有效的防止鱼蛋白饮料的沉淀和乳脂析出，且最适添加量 为4 g/L 左右。乳浊液的粒径大小及其分布特征与鱼蛋白饮料的稳定性有明显的相关性。乳浊液的平均粒径越小、分布越集中，蛋白 饮料体系越稳定。因此，蛋白饮料的粒度分布特征可作为判断蛋白饮料稳定性的一种快速而有效的方法。 n 关键词：酸性鱼蛋白饮料；稳定性；粒度分布 c 中图分类号：TQ936.1；文献标识码：A ；文章篇号:1673-9078(2008)01-0001-04 . Study on the Stability of Acidic Fishmilk Compound Protein Beverage m CHEN Wen-fen, CUI Chun, XIAO Ru-wu, WEI Yi-wen, HUANG Hui-yi, FU Guo-qiang, ZHAO Mou-ming o (College of Light Industry and Food Science, South Chain University of Technology, Guangzhou 510640, China) c Abstract: In this paper， we studied the effects of five emulsifiers on the stability of acidic fishmilk beverage by measure several factors， . including centrifugal settling rate， precipitation rate of milk fat， particle size distribution ， etc. The result showed that the best stabilizers were d 4 g/L of CMC-Na and pectin， which can effectively prevent disposition of protein in fishmilk beverage. The particle size and its distribution o correlated with the stability of acidic fishmilk beverage. The smaller the particle size and the higher the density of the distribution， the more stable the system. So the particle size distribution can be used to judge the stability of acidic fishmilk beverage. o