| 复配乳化稳定剂对可可奶的影响 |
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| 引用本文： | 蒋文真,钟秀娟. 复配乳化稳定剂对可可奶的影响[J]. 食品科技, 2007, 0(6): 197-199 |
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| 作者姓名： | 蒋文真 钟秀娟 |
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| 作者单位： | 广州合诚实业有限公司,广州,510530 |
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| 摘 要： | 主要研究复配乳化稳定剂对可可奶稳定性的影响,通过正交试验获得复配乳化稳定剂最佳配比为0.01%卡拉胶、0.015%海藻酸钠、0.15%微晶纤维素和0.015%蔗糖酯。
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| 关 键 词： | 可可奶 稳定剂 乳化稳定剂 微晶纤维素(MCC) |
| 文章编号： | 1005-9989(2007)06-0197-03 |
| 修稿时间： | 2006-11-30 |
Effect of emulsification stabilizer on the stability of cocoa milk |
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| JIANG Wen-zhen,ZHONG Xiu-juan. Effect of emulsification stabilizer on the stability of cocoa milk[J]. Food Science and Technology, 2007, 0(6): 197-199 |
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| Authors: | JIANG Wen-zhen ZHONG Xiu-juan |
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| Abstract: | Effects of emulsification stabilizer on the stability of cocoa milk was mainly studied.According to the orthogonal experiment,the optimal recipe of the emulsification stabilizer were the combination of 0.01%carrageenan,0.015% sodium alginate,0.15% microcrystalline cellulose and 0.015% sucrose esters of fatty acids. |
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| Keywords: | cocoa milk stability emulsification stabilizer microcrystalline cellulose |
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