| 不同单一胶体对花生乳稳定性的影响 |
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| 引用本文： | 郑瑞生,封辉,戴聪杰,王琳,赵强忠,赵谋明. 不同单一胶体对花生乳稳定性的影响[J]. 食品与发酵工业, 2009, 35(6) |
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| 作者姓名： | 郑瑞生 封辉 戴聪杰 王琳 赵强忠 赵谋明 |
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| 作者单位： | 1. 泉州师范学院,福建,泉州,362002
2. 华南理工大学,广东,广州,510641 |
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| 基金项目： | 泉州师范学院重点学科资助项目 |
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| 摘 要： | 研究了黄原胶、瓜尔豆胶、CMC-Na在单因素条件下对花生乳稳定性的影响,通过花生乳室温下放置24h后静置观察、分析样品的黏度、离心沉淀率和脂肪上浮率。结果表明:3种胶体对花生乳体系均有一定的增黏作用,适宜的质量分数均能提高体系的稳定性,其中黄原胶、瓜尔豆胶、CMC-Na的适宜用量分别为≤0.02%、0.01%-0.03%、0.02%-0.04%。
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| 关 键 词： | 花生乳 稳定性 黄原胶 瓜尔豆胶 CMC-Na |
Effects of Different Thickeners on the Stability of Peanut Milk |
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| Zheng Ruisheng,Feng Hui,Dai Congjie,Wang Lin,Zhao Qiangzhong,Zhao Mouming. Effects of Different Thickeners on the Stability of Peanut Milk[J]. Food and Fermentation Industries, 2009, 35(6) |
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| Authors: | Zheng Ruisheng Feng Hui Dai Congjie Wang Lin Zhao Qiangzhong Zhao Mouming |
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| Abstract: | Effects of xanthan gum, guar gum and CMC-Na on the stability of peanut milk were studied. The vis-cosity, centrifugal sedimentation and fatty float of peanut milk Peanut milk were analyzed after 24 hours sitting at room temperature. The results showed that all three thickeners were able to increase the viscosity of peanut milk. The opti-mal amount of each gum was, xanthan gum ≤0.02% , guar gum 0.01%-0.03% , and CMC-Na 0.02%-0.04%. |
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| Keywords: | CMC-Na peanut milk stability xanthan gum guar gum CMC-Na |
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