添加羧甲基纤维素稳定酸性乳饮料胶体体系

从蛋白质化学与胶体化学的原理出发，根据生产实际情况，系统地探讨应用羧甲基纤维素稳定酸性乳饮料胶体体系的条件，提出解决酸性乳饮料沉淀问题的方法．结果表明，正确控制调酸混合顺序、混合温度、搅拌速度、混合液浓度等条件，有可能形成粒径足够小的羧甲基纤维素－酪蛋白颗粒的复合体，确立胶体体系稳定的基础．通过对羧甲基纤维纱素加量、体系ｐＨ值等溶液条件的正确控制，能确保形成稳定的羧甲基纤维素－酪蛋白复合体，有效地阻止酪蛋白颗粒间的聚焦沉淀，正确控制以上因素所生产的酸性乳饮料十分稳定

Stabilization of Hydrocolloidal System of Milk Drinks of Low pHs by Addition of Carboxylmethyl Cellulose

A mehtod to stabilize hydrocolloidal system in milk drinks of low pHs by addition of carboxylmethyl cellulose was studied in this paper.Factors influencing hydrocolloidal stability of such drinks were investigated in terms of principles of protein chemistry and colloid chemistry as well as of practical application.Formation of CMC-casein complexes of sufficiently small particle size was found to be the premise to stability,and its influencing factors were the following:procedure sequence of milk acidification,mixing temperature,mixing speed and mixing concentration.It was also shown that CMC addition amount and pH of the system were crucial to stability of CMC-casein complexes formed which would effectively prevent precipitation caused by aggregation of casein micelles.A trial production of milk drinks of low pH with careful control of the above-stated factors resulted in remarkable hydrocolloidal stability of the drink