巴旦木发酵饮料稳定剂优选  

Optimization selection of stabilizer of Almond fermentation beverage

作　　者：敬思群[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品科技》2010年第11期108-110,115,共4页Food Science and Technology

基　　金：新疆维吾尔自治区科技攻关(重大专项项目)(200731136-3)

摘　　要：通过采用显微拍照、离心分层率、黏度和粒径分析等手段研究BE-2、CMC-Na和红枣多糖对巴旦木蛋白乳浊体系稳定性的影响,正交实验优化确定巴旦木发酵饮料稳定剂的最佳配方是:红枣多糖2.0%、BE-2 0.1%、CMC-Na 0.15%。Effect of jujube polysaccharide on the stability of Almond protein emulsion syetem were studied in this paper with microscope photograph,centrifugation delamination rate,viscosity and determination of particle size.The optimum formula of stabilizer of Almond fermentation beverage was obtained using orthogonal experiment,which was jujube polysaccharide 2.0%,BE-2 0.1%,CMC-Na 0.15%.

关 键 词：巴旦木 乳浊体系 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]