红枣豆奶稳定性分析  

The determination of the stability of soy milk with red date

作　　者：钟秀娟[1] 张多敏[1] 周雪松[1] 曾建新[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》2011年第2期86-89,共4页Food Science and Technology

基　　金：组建广东省工程技术研究开发中心项目(2009B080400050)

摘　　要：分析了红枣豆奶的稳定性,比较了TURBISCAN Lab型分散稳定性分析仪分析与传统观察分析法的应用差异,说明TURBISCAN Lab可广泛用于乳浊体系产品的研发、生产过程中快速、准确地判定体系稳定性。The stability of soy milk with red date was determined in the paper.Difference of applying TURBISCAN Lab dispersion stability analyzer and traditional analysis was compared.It is suggested that the TURBISCAN Lab dispersion stability analyzer could be widely used in the development and production of emulsion products to make sure their stability promptly and correctly.

关 键 词：TURBISCAN LAB 稳定性 红枣豆奶 

分 类 号：TS201.4[轻工技术与工程—食品科学]