摘要
通过激光粒径分析仪检测分析卡拉胶、黄原胶、瓜尔豆胶以及结冷胶这四类稳定剂单独或复配对黑米乳产品稳定性的影响。结果发现,0.08%结冷胶+0.02%黄原胶、0.09%结冷胶+0.01%卡拉胶、0.08%瓜尔豆胶+0.02%卡拉胶等黑米乳饮料稳定性较好,单独使用结冷胶效果一般。
The stability of the different product was analyzed through laser particle size analyzer detected carrageenan. Xanthan gum, guar gum and gellan gum four stabilizers were used alone or complex pairs in black rice milk. The results showed that the stability of the three samples of black rice milk with 0.08% gellan gum＋0.02% xanthan gum, 0.09% gellan gum＋0.01% carrageenan, and 0.08% guar＋0.02% carrageenan were ideal. The system of black rice milk was under better control and the floating oil was well suppressed. The gellan gum couldn＇t stabilize black rice milk alone.
出处
《食品工业》
北大核心
2012年第4期27-30,共4页
The Food Industry
关键词
稳定剂
稳定性
黑米乳
stabilizer
stability
black rice milk
