| 杏仁乳生产防浮防沉技术研究 |
| |
| 引用本文： | 徐怀德,贾世明.杏仁乳生产防浮防沉技术研究[J].食品科学,1993,14(12):34-38. |
| |
| 作者姓名： | 徐怀德 贾世明 |
| |
| 作者单位： | 西北农业大学食品科学系，西安秦用机械厂一分厂，西安秦用机械厂一分厂 712100 |
| |
| 摘 要： | 确定了杏仁乳生产工艺。杏仁乳稀释倍数为１５，添加０．１％柠檬酸调整乳液ｐＨ值为４．２３左右，并加入１０％白砂糖，０．３％ＰＧＡ和０．２％单甘酯。生产的杏仁乳可溶性固形物＞１０％，蛋白质含量＞１％，经１个月观察无上下沉现象。
|
| 关 键 词： | 杏仁乳 工艺参数 防浮 防沉 饮料 |
Research on technique for Preventing Float and Sediment of Almond Milk |
| |
| Xu Huaide et al.Research on technique for Preventing Float and Sediment of Almond Milk[J].Food Science,1993,14(12):34-38. |
| |
| Authors: | Xu Huaide |
| |
| Affiliation: | Xu Huaide et al |
| |
| Abstract: | This study defined the processing technology of almond milk. The technical parameters are as follows: Mashed almond milk: water is 1 :15 (W/W),0.1% citric acid is added to adjust the milk pH milk to 4 23 or so. 10% sugar, 0. 3% PGA (propylene glycol alginate) and 0. 2% giyceryl monostearate are added into the milk. The concentration of soluble solids in the milk> 1 0%, and protein content >1%,After one month storage there was no float or sediment ob-served. |
| |
| Keywords: | Almond Almond Milk Technology Parameter |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
