摘要
酸性花生乳易引起脂肪上浮或凝集成团及蛋白质沉淀。本文从产品浓度、稳定剂、乳化剂选择及杀菌条件三方面进行试验。结果表明：产品浓度12％左右（其中乳固体4％），混合乳化剂量为0．1％（单甘酯：蔗糖酯＝6：4），CMC、果胶、六偏磷酸钠加入量分别为0．3％、0.1％和0．1％，可大大增加饮料的稳定效果。
A method for preparing acid peanrt-based milk drink is described .The method counteract easily the problems caused by unstable acidic media in this drink such as fat separation and sediment protein.The article study effection of product consistency emalsifiers and stabilizers.The results show that 0. 1% mixed emulsifiers (6:4 mixtures of monoglyeride and sucrose fatty acid ester) 0.3% CMC 0. 1 % fruit jelly 0.1 % phosphate, are found more effective in increasing stability of the beveuage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第5期32-34,共3页
Food Science
