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Study on Optimization of Fermentation Acid Milk Beverage Stability

Jia Ye;Zhao Yun;Wu Ping;Yuan Min;Hangzhou Wahaha Group Co.,Ltd.;  
The objective of this research is to optimize fermentation acid milk beverage product stability. In different of xanthan gum proportion,based on the analysis of the difference of the particle size distribution, viscosity, taste and stability, to determine the optimum proportion and optimize product stability. The study indicate that,the addition of xanthan gum can obviously improve the stability of the product; However, higher proportion in the product makes the stability change little with viscosity increasing gradually, and reduce the flavor release. According to the experiment, when the proportion of xanthan gum was 0.10%, the stability and the taste of the product presents better. The research results can provide reference for milk beverage production enterprises to meet the design requirements.
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