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《Food Science and Technology》 2005-05
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Study on the stability of fermented soymilk drink

ZHAO Yu-xing, ZHOU hui-ming, QIAN Hai-feng (School of Food Science, Southern Yangtze University, Wuxi 214036)  
The stability of fermented soymilk drinks was studied by using different stabilizersand emulsifiers. The results indicated that the best formula of this kind of ferment milky drink with the greatest stability is: 0.15% of emulsifier, 0.4% of CMC, 0.2% of PGA, homogenizing under 40℃, 30MPa twice. The drinks can keep for 60 days after pasteurizing under 80℃ for 20min.
【CateGory Index】: TS275.4
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