In an attempt to solve the instability problem such as floccus, stratification and precipitation in acidic milk beverages (AMB), this paper used skimmed milk powder as raw material to prepare AMB with different stabilizers, including lemon pectin, carboxymethyl cellulose (CMC) and propylene glycol alginate (PGA). The optimum addition amounts of different stabilizers were determined by precipitation rate of AMB. The effects of different stabilizers on the sensory, particle size, Zeta potential, water molecule fluidity and rheology of ABM were studied. The results showed that the optimal amount of pectin, CMC and PGA were 0.30% (w/w), 0.40% (w/w) and 0.30% (w/w), respectively. All stabilizers involved showed good stabilizing effect in AMB, among which, pectin was the best, followed by CMC. Pectin is worthy of further study as a stabilizer, which is of great significance to the research of AMB.
LIU Jiang
,
LEI Ji
,
ZHANG Jun
,
SU Feiyan
. Effect of stabilizers on formulated acidic milk beverage stabilization[J]. Food and Fermentation Industries, 2019
, 45(17)
: 151
-157
.
DOI: 10.13995/j.cnki.11-1802/ts.020854
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