资料摘要
资料下载黑米牛乳粒径分布较纯牛乳体系发生明显变化，其中，黑米颗粒的粒径要远大于纯牛乳的粒径，粒径较大的黑米颗粒会导致整个体系更易发生沉淀现象。基于此，试验选用食品工业常规胶体结冷胶和MCC 来悬浮黑米颗粒，并以空白为对照，比较不同稳定剂对黑米牛乳稳定的效果。利用Malvern 粒度仪测定牛乳的粒径分布，以及利用Turbiscan 技术测定牛乳体系的稳定动力学参数SI和体系粒子沉淀速率，结果表明，添加有结冷胶的黑米牛乳和空白对照组的粒径分布基本相同， 而添加有MCC 的黑米牛乳的粒径分布却有显著改变，说明两者对体系稳定的机理不同,说明MCC 和结冷胶对沉淀现象都具有显著改善作用，但结冷胶对颗粒的悬浮能力较MCC 更强，更适合于黑米牛乳体系的悬浮。
文献贡献者
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