使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂，对搅拌型酸奶进行应用试验。
The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied.
结果表明：酸改性淀粉具有低粘度、高浓度下稳定的凝胶性、并具有良好的咀嚼性和弹性，可以在食品工业中广泛应用的一种良好的食品胶凝剂。
The results indicate that acid modified starch has a lower viscidity, better gelation, and better chew and spring than others. It is more suitable to be a better gelation in the food industry.
结果表明，CMC是一种高效的表面施胶剂。生产实际中采用氧化淀粉和CMC按2∶1比例的混合物为好。
The results show that the CMC is a high effective surface sizing agent and the mixer of oxidized starch and carboxymethylcellulose in mixed proportion of 2to 1is better in practice.
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