芝麻乳的研制  

SESAME MILK PROCESSING

作　　者：赵世匡[1] 云霞[1] 夏新宇 农绍庄[1] 

机构地区：[1]大连轻工业学院食品工程系

出　　处：《大连轻工业学院学报》1995年第2期81-86,共6页Journal of Dalian Institute of Light Industry

摘　　要：芝麻含油脂高达５０～６０％以上，芝麻蛋白质水溶性差，给制造芝麻乳带来困难，本文找出了芝麻蛋白质的等电点，对芝麻乳的乳化剂和稳定剂进行了选择，找出了混合乳化剂的最佳配比，还探索了原料中填加大豆的方法，获得了令人满意的芝麻乳样品。There are two difficulties in processing sesame milk.One of them is the rich sesame oil content which is often greater than 50～60%。Asother is that solubility of sesame protein in water is not good.In this paper.the isoelectric point of sesame protein is determined.The emulsifing agent and the stabillzing agent is selected.The best recipe of the mixed emulisiter is found.Thus the sesame milk proceasing is technically possible.

关 键 词：芝麻乳 芝麻蛋白质 乳化剂 稳定剂 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]