乳业科学与技术
乳業科學與技術
유업과학여기술
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
2012年
4期
1-3
,共3页
陈钢%汪海利%黄立山%简素平
陳鋼%汪海利%黃立山%簡素平
진강%왕해리%황립산%간소평
花生乳饮料%植物蛋白%黄原胶%乳化性
花生乳飲料%植物蛋白%黃原膠%乳化性
화생유음료%식물단백%황원효%유화성
peanut milk beverage%vegetable proteins%xanthan gum%emulsification properties
研究黄原胶对花生乳饮料乳化性的影响。结果表明：黄原胶对花生乳饮料的乳化作用强,随黄原胶添加量的增大,花生乳的乳化性明显增强。花生乳饮料乳化性受pH值、六偏磷酸钠的影响显著,温度对乳化性影响较小。
研究黃原膠對花生乳飲料乳化性的影響。結果錶明：黃原膠對花生乳飲料的乳化作用彊,隨黃原膠添加量的增大,花生乳的乳化性明顯增彊。花生乳飲料乳化性受pH值、六偏燐痠鈉的影響顯著,溫度對乳化性影響較小。
연구황원효대화생유음료유화성적영향。결과표명：황원효대화생유음료적유화작용강,수황원효첨가량적증대,화생유적유화성명현증강。화생유음료유화성수pH치、륙편린산납적영향현저,온도대유화성영향교소。
This study was carried out to find out the effect of xanthan gum on the emulsifying capacity of peanut milk beverage.Xanthan gum had an emulsification-enhancing effect on peanut milk beverage in a dose-dependent manner.The emulsifying capacity of peanut milk beverage was affected remarkably by pH and sodium polyphosphate concentration but little by temperature.
