摘要
研究黄原胶对花生乳饮料乳化性的影响。结果表明:黄原胶对花生乳饮料的乳化作用强,随黄原胶添加量的增大,花生乳的乳化性明显增强。花生乳饮料乳化性受pH值、六偏磷酸钠的影响显著,温度对乳化性影响较小。
This study was carried out to find out the effect of xanthan gum on the emulsifying capacity of peanut milk beverage.Xanthan gum had an emulsification-enhancing effect on peanut milk beverage in a dose-dependent manner.The emulsifying capacity of peanut milk beverage was affected remarkably by pH and sodium polyphosphate concentration but little by temperature.
出处
《乳业科学与技术》
2012年第4期1-3,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
花生乳饮料
植物蛋白
黄原胶
乳化性
peanut milk beverage
vegetable proteins
xanthan gum
emulsification properties
