可溶性大豆多糖在酸性乳饮料中的应用工艺条件研究 - 食品安全质量 .pdf

7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug. , 2016 杨忻怡, 舒成亮, 薛玉清, 余立意, 欧 凯, 李言郡, 吴伟都, 马海然* (, 310018) 摘 要: 目的 方法 , pH 结果 , 0.3% ; ; pH 3.75 ; , 结论 0.7%, 0.3%, 20 ℃ pH 关键词: ; ; Process conditions of soluble soybean polysaccharide in acidified milk drinks YANG Xin-Yi, SHU Cheng-Liang, XUE Yu-Qing, YU Li-Yi, OU Kai, LI Yan-Jun, * WU Wei-Du, MA Hai-Ran (Hangzhou Wahaha of Beverage Co., Ltd., Hangzhou 310018, China) ABSTRACT: Objective To study the effects of the processing technology on the stability of acidified milk drinks (AMDs) in the presence of soluble soybean polysaccharide (SSPS) as stabilizer. Methods With the sedimentation, particle size distribution as well as the turbiscan test results of the samples as indexes, the effects of the concentration of SSPS, acidification temperature, pH value and homogenization process before and after acidification on the stability of acidified milk drinks were determined. Results The stability of samples against sedimentation was improved with an increasing concentration of SSPS when the