亲水性胶体对玉米乳稳定性的影响  

Influence of hydrocolloids on the quality of corn milk

作　　者：范瑞[1] 黄晓庆 朱美娟[1] 顾宗珠[1] 

机构地区：[1]广东轻工职业技术学院,广州510300 [2]广州合诚实业有限有限公司,广州510040

出　　处：《中国乳品工业》2010年第7期35-38,47,共5页China Dairy Industry

摘　　要：研究了多种典型亲水性食品胶体对玉米乳稳定性的影响。结果表明,亲水性胶体对玉米乳稳定性的影响与其质量浓度和种类有关。在较低的质量浓度下(2 g/L),亲水性胶体可以减少脂肪析出、降低离心沉淀率、改善流变性,显著提高感官品质。在2～8 g/L的质量浓度范围内,使用卡拉胶和CMC-Na可以获得理想的稳定性。The quality of corn milk made with several representative hydrocolloid gums were investigated. The results indicate that： The stability of corn milk were determined by the type of hydrocolloid and hydrocolloid content. In low hydrocolloid content （2 g/L）, the fat separation of corn milk were decreased, the deposition on centrifugation were reduced the rheological property of corn milk were improved, and the sensory value were increased remarkable. In hydrocoUoid content from 2 g/L to 8 g/L, the corn milk made with carrageenan or CMC- Na get good stability.

关 键 词：玉米乳 亲水性胶体 稳定性 黏度 离心沉淀率 脂肪析出率 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]