| 不同乳化剂对咖啡乳饮料稳定性的影响 |
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| 引用本文： | 楼盛明.不同乳化剂对咖啡乳饮料稳定性的影响[J].食品工业,2020(4):151-153. |
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| 作者姓名： | 楼盛明 |
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| 作者单位： | 上海旺旺食品集团有限公司研发中心 |
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| 摘 要： | 通过对咖啡乳样品粒径分布、Turbiscan稳定性分析,研究乳化剂分子蒸馏单甘酯(GSM-HP-C)、蔗糖酯肪酸酯(SM-P-1570)、双乙酰酒石酸甘油酯(DATEM)和琥珀酸单甘油酯(SMG)在相同条件下对咖啡乳饮料稳定性的影响。结果表明,各单体乳化剂的添加量分别为:分子蒸馏单甘脂1.1 g/kg、蔗糖酯肪酸酯1.1 g/kg、双乙酰酒石酸甘油酯0.7 g/kg、琥珀酸单甘油酯0.7 g/kg时对咖啡乳饮料的稳定体系效果相对较好,4种单体中蔗糖脂肪酸酯的稳定效果最优。
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| 关 键 词： | 咖啡乳 乳化剂 稳定性 |
Influence of Emulsifier to Stability of Coffee Milk Drink |
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| LOU Shengming.Influence of Emulsifier to Stability of Coffee Milk Drink[J].The Food Industry,2020(4):151-153. |
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| Authors: | LOU Shengming |
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| Affiliation: | (Want Want Group Department of Product Research and Development,Shanghai 201103) |
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| Abstract: | Through analyzing the particle size distribution and Turbiscan stability of the coffee milk drink samples,the influence of different emulsifier of molecular distillation GSM,SM,DATEM and SMG to the stability of coffee milk drink under the same condition was studied.The results showed that the optimum adding amount of the emulsifier was GSM of 1.1 g/kg,SM of 1.1 g/kg,DATEM of 0.7 g/kg and SMG of 0.7 g/kg respectively,and the SM was relatively the best one. |
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| Keywords: | coffee milk emulsifier stability |
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