摘要
采用单因素实验及正交实验分别研究了单个磷酸盐、柠檬酸盐及复合磷酸盐等含钠离子的不同盐类豆奶稳定性的影响。结果表明,钠类盐的加入能使体系的粘度及稳定性升高,但其添加量有最佳值,此值因盐的种类不同而不同;柠檬酸三钠的稳定效果优于单个的磷酸盐,但不如复配磷酸盐。加入柠檬酸三钠和复合磷酸盐后,果汁豆奶中的平均粒径均表现出增大的趋势。
The effects of single phosphate,citrate and complex phosphate for the stability of fruit juice soymilk were studied by single factor and orthogonal test. The results indicated that the viscosity,particle size and stability of the fruit juice soymilk were improved by adding different amounts and different kinds of salts. The effect of stability of added citrate is better than single phosphate, but inferior to complex phosphates.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期126-128,共3页
Food and Fermentation Industries
