Abstract:

On the single-factor test basis of impact of CMC-Na, locust bean gum and guar gum on the stability of formulated sour milk drink, the Box-Behnken design was used to study the compound of the three stabilizers. The results showed that the simplex critical additive volume of CMC-Na, locust bean gum and guar gum is 0.25%, 0.2%, 0.25% to control centrifugal percent of formulated sour milk drink respectively. While mixed, the proper additive volume is 0.072%, 0.042% and 0.059% respectively, total volume is 0.173%. Under these conditions, the minimum centrifugal percent of product is 2.408%.

Key words: stabilizer, formulated sour milk drink, centrifugal percent