学术
松仁乳专用乳化稳定剂优选及其产品稳定性的研究
崔敬爱[1] 马艳梅[1] 魏小川[1] 宋丽军[2] 陈晓平[1]
[1]吉林农业大学食品工程学院,长春130118 [2]吉林省标准研究院,长春130022
摘 要:
采用L16（45）正交试验设计,对松仁乳专用乳化稳定剂进行优选.结果表明：松仁乳专用乳化稳定剂的最佳配比为单甘脂1.2 g/L,蔗糖酯0.8 g/L,黄原胶0.2 g/L,瓜尔豆胶0.3 g/L,PURITY GUM 0.2 g/L,海藻酸钠0.2 g/L.松仁乳产品的亲水亲油平衡值（HLB）值为6,c（Ca2＋）≤1 mmol/L,在80～85℃、pH值6.5～7.5、40 MPa条件下均质2次,具有较好的稳定性.[著者文摘]
文章出处:
《吉林农业大学学报》-2006年28卷2期 -217-221页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1000-5684（2006）02-0217-05
Study of Special Pine Nut Milk Emulsification Stabilizer and Stability of Its Product
CUI Jing-ai, MA Yan-mei, WEI Xiao-chuan, SONG Li-jun, CHEN Xiao-ping （1. College of Food Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Jilin Provincial Institute of Criteria, Changchun 130022, China）
Abstract:
The selection of special pine nut milk emulsification stabilizer is studied by means of L16（4s） orthogonal test. The results showed the best compound ratio is： GMS 1.2 g/L, SE 0.8 g/L, Xanthan gum 0.2 g/L, Guar gum 0.3 g/L, PURITY GUM 0.2 g/L and Alginate Sodium 0.2 g/L. Pine nut milk HLB is 6. Milk is of better stability under the conditions of [ Ca^2＋] ≤ 1 mmol/L, pH 6.5 - 7.5,80 - 85 ℃, and 2-time homogenization of 40 MPa.[著者文摘]
Key words:
pine nut milk; emulsification stabilizer; stability
基金资助:
吉林省科技厅资助项目（20010227-1）
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