技术文摘 关键词:复配稳定剂,海藻酸丙二醇酯,果胶,变性淀粉,搅拌型酸奶 [gap=810]Key words：stabilizer blends;propylene glycol alginate;pectin;denatured starch;stirred yoghurt
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研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
选用的复配热稳定剂可提高热稳定性。
The selected compound heat stabilizer can improve the heat stability.
通过稳定剂的单因素实验和复配试验，对乳体系的稳定性进行了研究。
The stability of a milk system was studied by single-factor tests and mixing experiments on stabilizers.
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