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;

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