食品工业科技
食品工業科技
식품공업과기
SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
2006年
8期
113-114
,共2页
椰子汁%稳定性%乳化稳定剂
椰子汁%穩定性%乳化穩定劑
야자즙%은정성%유화은정제
通过正交实验确定了乳化剂和稳定荆的最佳配比和工艺:0.075%单甘酯,0.04%蔗糖酯,0.06%酪朊酸钠,0.08%黄原胶,采用二级均质(压力分别为25、30MPa,温度为70℃),并在121℃下杀菌10min,椰子汁取得了良好的稳定性,保存期可达三个月以上.
通過正交實驗確定瞭乳化劑和穩定荊的最佳配比和工藝:0.075%單甘酯,0.04%蔗糖酯,0.06%酪朊痠鈉,0.08%黃原膠,採用二級均質(壓力分彆為25、30MPa,溫度為70℃),併在121℃下殺菌10min,椰子汁取得瞭良好的穩定性,保存期可達三箇月以上.
통과정교실험학정료유화제화은정형적최가배비화공예:0.075%단감지,0.04%자당지,0.06%락원산납,0.08%황원효,채용이급균질(압력분별위25、30MPa,온도위70℃),병재121℃하살균10min,야자즙취득료량호적은정성,보존기가체삼개월이상.
