盐对勾兑牛奶酒体系稳定性的影响.pdfVIP

第 20 卷第 5 期 无 锡 轻 工 大 学 学 报 Vol. 20 　No. 5 　 　 　 　　　　 　 2001 年 9 月 Journal of Wuxi University of Light Industry 　 　 　　　　 Sep. 　2001 ( ) 文章编号 :1009 - 038X 2001 05 - 0476 - 04 　 盐对勾兑牛奶酒体系稳定性的影响 何静梅 , 　麻建国 , 　许时婴 (无锡轻工大学 食品学院 ,江苏 无锡 214036) 摘 　要 : 试验了不同浓度的柠檬酸三钠对于勾兑牛奶酒体系的影响 ,结果表明 :随着柠檬酸三钠浓 度的增大 ,勾兑牛奶酒体系的 p H 值和粘度也随之增大 ,当柠檬酸三钠的浓度由 0. 002 mol/ L 增大 到 0. 02 mol/ L ,酒精质量分数大于 20 %时 ,其体系的 p H 值表现出了几乎相同的增加值 ;而对所有 体系来讲 ,随着酒精质量分数的增大 ,粘度的增加值却越来越小. 试验结果还发现 , 加入 0. 008 mol/ L 柠檬酸三钠能够使得牛奶蛋白在乙醇存在下达到最好的稳定效果. 关键词 : 牛奶 ; 柠檬酸三钠 ;粘度 ;稳定性 中图分类号: S 879. 2 文献标识码 : A The Effect of Salts on the System of the Allocated MilkAlcohol Drink HE Jingmei , 　MA Jianguo , 　XU Shiying ( School of Food Science and Technology , Wuxi University of Light Industry , Wuxi 214036 , China) Abstract : The effect of citrate salts in different concentrations on the system of allocated milkalcohol drink was studied in this paper. The p H value and viscosity of the milkalcohol drink system increased with the increase of the citrate concentration. In addition , when the concentration of citrate increased from 0. 002 mol/ L to 0. 02 mol/ L , and when the concentration of alcohol was higher than 20 % , there was nearly same increase on the p H value of the system. However , as far as the viscosity of all milkal cohol drink system was concerned , the increase of viscosity was less and less with the increase of the alcohol concentration. The experimental results also indicated that the concentration of 0. 008 mol/ L was the optimum one to the stability of case