[an error occurred while processing this directive]

乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (4): 1-3.DOI: 10.15922/j.cnki.jdst.2012.04.001

• 基础研究 •    下一篇

黄原胶对花生乳饮料乳化性的影响

陈钢; 汪海利; 黄立山; 简素平   

  1. 南昌大学食品科学与技术国家重点实验室,江西南昌,330047%江西南科食品有限公司,江西南昌,330029
  • 出版日期:2012-08-30 发布日期:2022-06-30

Effect of Xanthan Gum on the Emulsifying Capacity of Peanut Milk Beverage

CHEN Gang1,WANG Hai-li2,HUANG Li-shan1,JIAN Su-ping   

  1. (1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2.Jiangxi Nanke Food Co.Ltd.,Nanchang 330029,China)
  • Online:2012-08-30 Published:2022-06-30

RichHTML

PDF (PC)

摘要： 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。

关键词: 花生乳饮料; 植物蛋白; 黄原胶; 乳化性

Abstract: 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.

Key words: peanut milk beverage;vegetable proteins;xanthan gum;emulsification properties;

中图分类号: 

[an error occurred while processing this directive]