摘要
本文从乳化剂的作用机理出发,考察了不同蔗糖酯添加量对牛奶的稳定性系数、粒度分布、粘度以及Zeta电势的影响,从而为蔗糖酯的应用提供一定的理论指导。通过实验得出,蔗糖酯可以提高牛奶体系的稳定性系数、阻止颗粒的聚集、增大粘度和颗粒电势绝对值。其中当蔗糖酯的添加量为0.12%时牛奶体系最稳定。
The influence of sucrose ester dosage on the stability,particle size distribution,viscosity and Zeta potential of milk were investigated.The results showed that sucrose esters can increase the stability of milk system,inhibit the aggregation of particles,and increase the viscosity and the absolute value of particle potential.The best dosage of sucrose ester was determined as 0.12%,with which the milk system showed the highest stability.
出处
《现代食品科技》
EI
CAS
2010年第11期1234-1236,1191,共4页
Modern Food Science and Technology
关键词
乳化剂
蔗糖酯
机理
乳体系
emulsifier
sucrose esters
mechanism
milk system
