均质对全脂核桃营养乳稳定性的影响  

The effect of homogenization on the stability of full-cream walnut nutrient milk

作　　者：凌恩福[1] 

机构地区：[1]天津轻工业学院

出　　处：《中国乳品工业》1995年第5期239-241,共3页China Dairy Industry

摘　　要：本文就全脂核桃营养乳均质目的、原理及其操作进行阐述，并确定均质分二次进行。第一次均质压力为４５ＭＰａ；第二次均质压力为２０ＭＰａ。均质时料液温度为７５℃；ｐＨ为６．８—７．０。This paper describes the aim,principle and operation of homogenization for full cream walnut nutrient milk,and determines homogenization with two times.The homogenization conditions are as follows:the presure as 45 MPa for the first time and 20 MPa for the second time,the temperature as 75℃,the PH as 6.8-7.0.

关 键 词：均质 核桃乳 乳制品 稳定性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]