乳化稳定剂对大枣杏仁复合蛋白饮料稳定性的影响  

COMPOUND PROTEIN BEVERAGE CONTAINING JUJUBE AND ALMOND

作　　者：蔡花真[1] 孟宇竹[1] 雷昌贵[1] 

机构地区：[1]河南质量工程职业学院,河南平顶山467000

出　　处：《河南工业大学学报（自然科学版）》2010年第6期62-66,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省教育厅自然科学研究计划项目(2009C550001)

摘　　要：以大枣和杏仁为主要原料,对大枣杏仁复合蛋白饮料的稳定性进行研究.以稳定系数为指标考查单一乳化剂、复合乳化剂、单一稳定剂、复合稳定剂、复合乳化稳定剂对大枣杏仁复合蛋白饮料稳定性的影响.结果表明,复合乳化稳定剂(HLB=9.1)m(分子蒸馏单甘酯)∶m(亲水性单甘酯)∶m蔗糖酯=2∶2∶1,用量为0.15%;m(黄原胶)∶m(海藻酸钠)=1∶2,用量为0.09%,大枣杏仁复合蛋白饮料的稳定性最佳.The article selected jujube and almond as the main raw materials to study the stability of a compound protein beverage containing jujube and almond.Taking the stability factor as the index,we studied the influences of a single emulsifier,a compound emulsifier,a single stabilizer,a compound stabilizer and a compound emulsion stabilizer on the stability of the compound protein beverage.The results showed that the compound beverage had the optimal stability under the conditions of a compound stabilizer amount 0.15%（HLB=9.1,molecule distilled monoglyceride∶ hydrophilic glycerin monostearate∶sucrose ester=2∶2∶1）,and a compound stabilizer amount 0.09%（xanthan gum︰sodium alginate =1∶2）.

关 键 词：大枣 杏仁 蛋白 饮料稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]