| 花生草莓乳稳定性研究 |
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| 引用本文： | 邢建华,侯彦喜,郝红英. 花生草莓乳稳定性研究[J]. 河南工业大学学报(自然科学版), 2007, 28(6): 73-75 |
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| 作者姓名： | 邢建华 侯彦喜 郝红英 |
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| 作者单位： | 1. 黄河科技学院,医学院,河南,郑州,450000
2. 开封大学,化学工程学院,河南,开封,475004 |
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| 摘 要： | 研究了影响花生草莓乳稳定性的因素,确定了花生草莓乳中乳化剂的最佳用量,最佳pH值,并对提高花生草莓乳稳定性的加工工艺条件进行了分析.
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| 关 键 词： | 花生草莓乳 稳定性 饮料 |
| 文章编号： | 1673-2383(2007)06-0073-03 |
| 修稿时间： | 2007-06-10 |
RESEARCHES ON STABILITY OF PEANUT AND SRAWBERRY MILK |
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| XING Jian-hua,HOU Yan-xi,HAO Hong-ying. RESEARCHES ON STABILITY OF PEANUT AND SRAWBERRY MILK[J]. Journal of Henan University of Technology Natural Science Edition, 2007, 28(6): 73-75 |
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| Authors: | XING Jian-hua HOU Yan-xi HAO Hong-ying |
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| Abstract: | The factors which influenced on stability of the peanut and strawberry milk were investigated in this paper.The optimal addition of emulsifier and suitable pH were determined to improve stability of the peanut and strawberry milk. |
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| Keywords: | peanut and strawberry milk stability beverage |
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