复配乳化稳定剂对可可奶的影响  

Effect of emulsification stabilizer on the stability of cocoa milk

作　　者：蒋文真[1] 钟秀娟[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《食品科技》2007年第6期197-199,共3页Food Science and Technology

基　　金：广州市科技计划项目(2006Z3-E0311)

摘　　要：主要研究复配乳化稳定剂对可可奶稳定性的影响,通过正交试验获得复配乳化稳定剂最佳配比为0.01%卡拉胶、0.015%海藻酸钠、0.15%微晶纤维素和0.015%蔗糖酯。Effects of emulsification stabilizer on the stability of cocoa milk was mainly studied. According to the orthogonal experiment, the optimal recipe of the emulsification stabilizer were the combination of 0.01%carrageenan, 0.015% sodium alginate, 0.15% microcrystalline cellulose and 0.015% sucrose esters of fatty acids.

关 键 词：可可奶 稳定剂 乳化稳定剂 微晶纤维素(MCC) 

分 类 号：TS202.3[轻工技术与工程—食品科学]