摘要
研究了食品乳化剂、稳定剂等物质对花生奶稳定性的影响。结果表明：质量分数为０．５％的复合乳化剂、质量分数为０．１％的瓜尔豆胶及适量的黄原胶复合使用时，产品均匀稳定。
The effects of emulsifiers and stabilizers on the stability of the peanut emulsion beverage were studied, the experimental results showed that the products could be well distributed and stabilized with 0.5% multiple emulsifiers,0.1% Guar gum and 0.05% Xanthan gum.
出处
《南京化工大学学报》
1998年第A12期43-45,共3页
Journal of Nanjing University of Chemical Technology(Natural Science Edition)
关键词
花生奶
稳定性
乳化剂
稳定剂
peanut emulsion stabilization emulsifiers stabilizers
