摘要
研究了提高酒精水溶液、奶油体系稳定性的方法,研究表明,以酪蛋白酸钠为乳化剂时乳化效果较好,当酪蛋白酸钠用量3%,体系在38℃环境下保持形态稳定达4周以上。均质可进一步提高体系的稳定性,预热温度60℃,均质压力30 MPa,均质时间1.5 h时,体系保持形态稳定达12周以上。
The stability of the system of alcohol solution containing cream was studied in this article. The results indicate that the better effect is sodium caseinate 3%, the system maintains stability for more than 4 weeks in the environment of 38 %. High pressure homogenization can improve the stability further with the pressure 30 MPa, the time 1.5 h, the system maintains stability for more than 12 weeks.
出处
《食品工业》
北大核心
2013年第8期122-124,共3页
The Food Industry
关键词
乳化剂
均质
稳定性
emulsifier
homogenization
stability
