| 玉米皮膳食纤维乳饮料的研制 |
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| 引用本文： | 李华丽,魏仲珊,邓萍.玉米皮膳食纤维乳饮料的研制[J].乳业科学与技术,2009,32(5):232-234,240. |
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| 作者姓名： | 李华丽 魏仲珊 邓萍 |
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| 作者单位： | 湖南省畜牧兽医研究所,湖南长沙,410131 |
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| 摘 要： | 通过单因素试验研究了甜味剂、酸味剂、玉米皮SDF的用量对乳饮料产品感官品质的影响,确定了甜味剂用量为白糖4%、安赛蜜0.01%、甜蜜素0.04%,酸味剂用量为柠檬酸0.2%、苹果酸0.1%、乳酸0.1%,玉米皮SDF添加量8%.通过正交试验研究了几种单体稳定剂对产品稳定性的影响,确定了复合稳定剂为CMC-Na 0.35%、黄原胶0.08%、PGA 0.03%、复合磷酸盐0.02%.
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| 关 键 词： | 玉米皮 膳食纤维 可溶性膳食纤维 乳饮料 |
Research on Milk Beverage of Dietary Fiber from Corn Bran |
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| Li Huali,Wei Zhongshan,Deng Ping.Research on Milk Beverage of Dietary Fiber from Corn Bran[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2009,32(5):232-234,240. |
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| Authors: | Li Huali Wei Zhongshan Deng Ping |
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| Institution: | Hunan Institude of Animal and Veterinary Science;Changsha of Hunan 410131;China |
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| Abstract: | This paper studied the sensory effects of sweeteners,sour agents,and corn bran SDF for milk beverage by single-factor tests.The results proved that the sweeteners dose was sugar 4%,acesulfame-K 0.01%,Sodium cyclamate 0.04%,the sour agents dose was citric acid 0.2%,malic acid 0.1%,lactic acid 0.1%,and the corn bran SDF dose was 8%.Several stabilizing agents were studied for the effects on stability of the milk beverage through an orthogonal test.And the component of the compound stabilizing agent was determi... |
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| Keywords: | corn bran dietary fiber soluble dietary fiber milk beverage |
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