Study on the Stability of Acidic Fishmilk Compound Protein Beverage
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Abstract:
In this paper, we studied the effects of five emulsifiers on the stability of acidic fishmilk beverage by measure several factors, including centrifugal settling rate, precipitation rate of milk fat, particle size distribution, etc. The result showed that the best stabilizers were 4 g/L of CMC-Na and pectin, which can effectively prevent disposition of protein in fishmilk beverage. The particle size and its distribution correlated with the stability of acidic fishmilk beverage. The smaller the particle size and the higher the density of the distribution, the more stable the system. So the particle size distribution can be used to judge the stability of acidic fishmilk beverage.
