| 胶体对花生乳稳定性的影响 |
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| 引用本文： | 晏志云,赵容钟,周雪松.胶体对花生乳稳定性的影响[J].现代食品科技,2008,24(6):517-520. |
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| 作者姓名： | 晏志云 赵容钟 周雪松 |
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| 作者单位： | 广州合诚实业有限公司,广东广州,510530;广州合诚实业有限公司,广东广州,510530;广州合诚实业有限公司,广东广州,510530 |
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| 摘 要： | 研究了黄原胶、卡拉胶、Rc-591和海藻酸钠在单因素条件下对花生乳稳定性的影响,分析了样品粘度、油脂析出率和离心沉淀率及高温稳定性,结果表明,四种胶体对花生乳体系均有一定的增粘作用,适宜的质量分数均能提高体系的稳定性,其中黄原胶、卡拉胶、海藻酸钠的优选质量分数分别为0.02%,0.01%、0.02%;Rc-591的质量分数在0.01%～0.07%间时,质量分数增加会促进体系的稳定性.
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| 关 键 词： | 花生乳 稳定性 黄原胶 卡拉胶 Rc-591 海藻酸钠 |
| 收稿时间： | 2008/4/22 0:00:00 |
Effects of Colloids on the Stability of Peanut Milk |
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| YAN Zhi-yun,ZHAO Rong-zhong,ZHOU Xue-song.Effects of Colloids on the Stability of Peanut Milk[J].Modern Food Science & Technology,2008,24(6):517-520. |
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| Authors: | YAN Zhi-yun ZHAO Rong-zhong ZHOU Xue-song |
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| Affiliation: | (Guangzhou Honsea Industry Co. Ltd., Guangzhou 510530, China) |
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| Abstract: | Effects of xanthan gum, carrageenan, Rc-591 and sodium alginate on the stability of peanut milk were studied by analyzing its viscosity, rate of fat separation, precipitating rate and thermostability. The results showed that all the examined four colloids increased the viscosity of peanut milk. To improve its stability, the optimal adding amounts of xanthan gum, carrageenan, sodium alginate and Rc-591 were determined as 0.02%, 0.01%, 0.02%, and 0.01%~0.07%, respectively. |
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| Keywords: | peanut milk stability xanthan gum carrageenan Rc-591 sodium alginate |
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