食品科学 ›› 1999, Vol. 20 ›› Issue (5): 32-34.
• 工艺技术 • 上一篇 下一篇
赵玉巧, 岳春, 侯振建
出版日期:
发布日期:
Zhao-Yu-Qiao, Yue-Chun, Hou-Zhen-Jian
Online:
Published:
摘要： 酸性花生乳易引起脂肪上浮或凝集成团及蛋白质沉淀。本文从产品浓度、稳定剂、乳化剂选择及杀菌条件三方面进行试验。结果表明：产品浓度12％左右（其中乳固体4％），混合乳化剂量为0．1％（单甘酯：蔗糖酯＝6：4），CMC、果胶、六偏磷酸钠加入量分别为0．3％、0.1％和0．1％，可大大增加饮料的稳定效果。
关键词: , 酸性花生乳, 稳定剂, 乳化剂, 杀菌条件
Abstract: A method for preparing acid peanrt-based milk drink is described .The method counteract easily the problems caused by unstable acidic media in this drink such as fat separation and sediment protein.The article study effection of product consistency emalsifiers and stabilizers.The results show that 0. 1% mixed emulsifiers (6:4 mixtures of monoglyeride and sucrose fatty acid ester) 0.3% CMC 0. 1 % fruit jelly 0.1 % phosphate, are found more effective in increasing stability of the beveuage.
Key words: , Acid peanut-based milk drink； Stabilizers； Emulsifiers；
赵玉巧, 岳春, 侯振建. 酸性花生乳饮料稳定性的研究[J]. 食品科学, 1999, 20(5): 32-34.
Zhao-Yu-Qiao, Yue-Chun, Hou-Zhen-Jian. [J]. FOOD SCIENCE, 1999, 20(5): 32-34.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y1999/V20/I5/32
京公网安备 11010202009729号