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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polysaccharide stabilizer blends 复合多糖稳定剂
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The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
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.
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。
It has been found that initiator, plasticizer, stabilizer, crosslinking agent and composition of blends influence significantly the crosslinking reaction.
发现引发剂、交联剂、稳定剂和增塑剂等对共混物中的交联反应均有较大的影响。
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