摘要
综合分析了蛋白浓度、粒子大小、pH、温度、电解质和微生物等因素对花生乳饮料稳定性影响的机理。并从工艺改进的角度出发,通过调节适当的pH、添加适量乳化剂和增稠剂、降低固体颗粒粒度、杀菌以及利用植物蛋白质改性等措施来提高花生乳饮料稳定性。
The paper synthetically analyzed the influential mechanism of protein concentration, particle size, pH value, heat treatment, electrolyte and microorganism on the stability of peanut milk drink. Furthermore, based on technological improvement, the technological methods on increasing the stability of peanut milk drink through adjusting appropriate pH, increasing appropriate emulsifier and thicker, decreasing solid particle size, sterilizing and using modified vegetable proteins were pointed out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期375-379,共5页
Science and Technology of Food Industry
关键词
花生乳
乳化剂
增稠剂
稳定性
peanut milk drink
emulsifier
thicker
stability
