海藻酸钠在中性高钙乳中的应用研究

Study on the Application of Sodium Alginate in Neutral High Calcium Milk

摘要: 牛奶中蛋白质含量越高或者在添加一些钙强化剂后，产品变得不稳定，货架期内容易出现脂肪上浮、蛋白质沉淀及絮凝等现象，海藻酸钠能够与钙离子形成稳定的盐键而提供良好的空间结构。因此，本实验主要研究海藻酸钠对中性高钙乳的稳定效果，结果表明，0.06%海藻酸钠、0.05%乳钙以及0.06%三聚磷酸钠在中性高钙乳中进行复合使用，能够产生协同增效作用，使产品达到比较理想的乳化分散效果。

Abstract: The higher the protein content in milk or the addition of some calcium fortifier, the product will be unstable, and unstable phenomena such as fat floating, protein precipitation, and flocculation are likely to occur in the shelf life. Sodium alginate can provide a good spatial structure for calcium ions to form stable salt bonds. Therefore, this experiment mainly studies the stabilization effect of sodium alginate on neutral high calcium milk. The results show that the combined use of 0.06% sodium alginate, 0.05% milk calcium, and 0.06% sodium tripolyphosphate in neutral high calcium milk can produce a synergistic effect and make the product achieve a relatively ideal emulsifying and dispersing effect.