高酯果胶和水溶性大豆多糖及其复配对酸性脱脂乳饮料稳定性的影响

Object: Study the effect of high methoxyl pectin (HMP), soluble soybean polysaccharide (SSPS) and their combinations on stability of acidified skimmed milk drinks (ASMDs) to get the excellent stabilizer formula with both good stability and mouth feel. Method: Stability was evaluated based on the changes in sedimentation ratio, viscosity, zeta potential and particle size distribution of casein micelles, sensory analysis were performed to test consumers' acceptability. Results: There was no significant difference in ASMDs with concentration of HMP or SSPS (4 g L-1 to 6 g L-1.). Sedimentation ratios were 1.92±0.18% and 2.33±0.37% respectively. Sedimentation ratio of ASMDs decreased significantly(P＜0.05)when they were combined, the particle size become smaller, zeta potential value kept high. The viscosity decreased while the scores of sensory analysis were improved significantly. Conclusion: HMP showed a better stabilization behavior than SSPS when they were used alone. There is synergistic effect when they were combined in ASMDs with total concentration of 4 g L-1. For better performance in commercial production of ASMDs, HMP:SSPS could be 1:3.