摘要
对核桃乳饮料的加工工艺进行研究,通过试验确定了合适的工艺参数,并针对核桃乳脂肪含量高,体系不易稳定的特点,重点研究了乳化稳定剂与体系稳定性的关系。试验得出最佳乳化稳定剂配方为:PV(0.1%)+SE-15(0.2%)+酪蛋白酸钠(0.3%)+阿拉伯胶或卡拉胶(0.1%)(均为质量分数)。
The processing technology of walhut-milk were studied in this paper. The suitable technical parameter were chosen. The connection between emulsifier and system stability was studied specially in allusion to the fat content was high in walhut-milk and system was instability. Optimal formula was： PV（0.1%）＋SE-15（0.2%）＋sodium caseinate（0.3%）＋arabian gum or carrageenan（0.1%）.
出处
《食品科技》
CAS
北大核心
2006年第2期69-72,共4页
Food Science and Technology
关键词
核桃乳
加工工艺
稳定性
walhut-milk
processing technology
stability
