均质条件与大米饮料乳化稳定性关系研究  

Investigation of relationship between homogenating conditions and stability of emulsion in rice milk

作　　者：傅亮[1] 田利春[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与机械》2006年第3期20-21,共2页Food and Machinery

基　　金：广州市科技计划项目(2004Z3-E0291)

摘　　要：探讨了不同的均质条件对油滴粒径分布的影响及与乳化液稳定性之间的关系。结果证明,在均质压力为两次40MPa,均质温度为60℃下,乳化体系最为稳定,利于大米饮料保持良好的外观稳定性。In the preparation of rice milk, in order to obtain a stable emulsion, the influence of different homogenating conditions and the relationship between the stability of emulsion and oil granule size distribution were focused upon. The results showed that the emulsion was stable when the homogenating pressure is 40 MPa, twice, and the homogenating temperature 60℃, which helped to maintain riee milk good appearance and stability.

关 键 词：大米饮料 乳化体系 粒径分布 均质 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]