| 淮山提取液替代羧甲基纤维素钠作为酸奶稳定剂的效果研究 |
| |
| 引用本文： | 曾少葵,蒋志红,吴红棉.淮山提取液替代羧甲基纤维素钠作为酸奶稳定剂的效果研究[J].广东海洋大学学报,2001,21(1):51-55. |
| |
| 作者姓名： | 曾少葵 蒋志红 吴红棉 |
| |
| 作者单位： | 湛江海洋大学水产学院, |
| |
| 摘 要： | 采用正交试验等方法对淮山提取液（DB-Ext）代替羧甲基纤维素钠(CMC)作为调配型酸奶稳定剂的效果进行了初步探讨。结果表明以原料的6.0倍水量在110℃的温度条件下，提取40min，所得的淮山提取液的粘度为3500mPa
|
| 关 键 词： | 淮山 提取液 酸奶 稳定剂 |
| 文章编号： | 1007-7995（2001）01-0051-05 |
| 修稿时间： | 2000年11月4日 |
Study on Effect of the
Extract Liquid of Dioscorea batatas Replacing CMC as Stabilizer of Sour Milk |
| |
| Zeng Shaokui,Jiang Zhihong,Wu Hongmian.Study on Effect of the
Extract Liquid of Dioscorea batatas Replacing CMC as Stabilizer of Sour Milk[J].Journal of Zhanjiang Ocean University,2001,21(1):51-55. |
| |
| Authors: | Zeng Shaokui Jiang Zhihong Wu Hongmian |
| |
| Abstract: | This paper studied the technology of preparation of sour milk in which the extract liquid of Dioscorea batatas substituted for CMC as a stabilizer. The result shows that the most suitable condition for extracting liquid of Dioscorea batatas is with 6.0 times of water at 110 ℃ for 40 min, its viscosity is about 3 500 mPa.s. The extract liguid of 50% consistency can replace the CMC completely as a stabilizer, which is added to sour milk with satisfactory stability. |
| |
| Keywords: | Dioscorea batatas Extract liquid Sour milk Stabilizer |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
