程晶1，2，郑艳2*，陈娜3，高立红1
（1 辽宁惠康检测评价技术有限公司，辽宁沈阳110000；2沈阳农业大学食品学院，辽宁沈阳110866；3 辽宁辉山乳业集团有限公司，辽宁沈阳110000）
摘要：由于思慕雪酸奶粘度低，易出现乳清析出及沉淀等不良现象，直接影响其市场接受度和占有率。该文在考察了不同稳定剂对思慕雪酸奶稳定性影响的基础上，通过三因素二次正交旋转组合设计试验分析，以持水力为响应值，对琼脂、PGA和高酯果胶的添加量进行了优化。结果表明，发酵后添加0.07%琼脂、0.09%PGA 和0.21%高酯果胶，酸奶其持水力达到98.20%，21 天保质期肉眼观察无乳清析出。在此添加量下制作的思慕雪酸奶具有较好协同增效作用，稳定性较好。
关键词：Smoothie 酸奶；稳定剂；稳定性分析
The Stabilizer Effect on the Stability of Smoothie Yogurt
CHENG Jing1，2，ZHENG Yan 2 *，CHEN Na3，GAO Li-hong1
（1 HuiKang Testing and Evaluating Technology Co.，Ltd.，Shenyang 110000，China；2 College of Food Science，Shenyang Agricultural Uinversity，Shenyang 110866，China；3 Liaoning Huishan Dairy Group Co.，Ltd.，Shenyang 110000，China）
Abstract: Because of the low viscosity，smoothie yogurt is easy to have undesirable status, such as whey separated andsediment，which directly affects the market acceptance and share of the product. In this paper，the effects of differentstabilizers on the stability of smoothie yogurt were investigated. Through the orthogonal experiment，the amount ofager，PGA and high ester pectin was optimized.It could draw a conclusion that the addition of agar，PGA and high esterpectin was 0.07%，0.09% and 0.21% respectively，the water holding capacity of yogurt was 98.20% and without wheyseparated and sediment after the 21 days guarantee period.In this condition，the yoghurt stability was good.
Key words: smoothie yogurt；stabilizers；stability
（2018年第21卷第5期）