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《Science and Technology of Food Industry》 2009-01
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Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus

MENG Yue-cheng,HOU Xiao-zhen(College of Food Science & Biotechnology,Zhejiang Gongshang University,Hangzhou 310035,China)  
A new separation of Lactobacillus acidophilus was used for developing fermented soymilk beverage.Combined with the cost and taste,ternary quadratic rotary recursive was designed by influence curve of different parameters to precipitation rate.According to variance analysis of quadratic regress modle and ridge analysis of response surface,the optimal condition for processing was as follows:0.11% pectin,0.23% CMC,0.05% xanthan gum.And the homogenization pressure was 25MPa.
【Fund】: 浙江省重大科技专项(2006C22028)
【CateGory Index】: TS214.2
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