| 葵花籽酸性植物蛋白饮料的稳定性研究 |
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| 引用本文： | 彭喜洋,阮美娟.葵花籽酸性植物蛋白饮料的稳定性研究[J].现代食品科技,2011,27(2):196-198,238. |
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| 作者姓名： | 彭喜洋 阮美娟 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 本文研究了以葵花籽为主要原料的酸性植物蛋白饮料的稳定性.探讨了不同HLB值对饮料乳化稳定性的影响,筛选出了适宜的稳定剂.实验结果表明,植物蛋白饮料的较佳的HLB值为12,适宜的复合稳定剂配比为0.25%,微晶纤维素、0.15%CMC-Na、0.25%复合乳化剂.
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| 关 键 词： | 蛋白饮料 乳化性 稳定性 |
Stability of the Phytoprotein in Sunflower Seeds Acid Beverage |
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| PENG Xi-yang,RUAN Mei-juan.Stability of the Phytoprotein in Sunflower Seeds Acid Beverage[J].Modern Food Science & Technology,2011,27(2):196-198,238. |
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| Authors: | PENG Xi-yang RUAN Mei-juan |
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| Affiliation: | (College of Food Science and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The stabilization of acid phytoprotein beverage made of sunflower was studied in this paper on the basis of HLB method.The experiment results showed that the optimum HLB value and dosages of microcrystalline cellulose,CMC-Na and emulsifiers were 12,0.25%, 0.15%,and 0.25%,respectively. |
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| Keywords: | sunflower seeds emulsibility stabilization |
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