乳化增稠剂的复配及其在花生酱蛋白饮料中的应用  

Research on Complex Emulsifiers-thickeners and its Application in Peanut Butter Protein Milk

作　　者：申利娟 郑海平 朱锡忠 朱宵鹏 

机构地区：[1]浙江迪耳化工有限公司,浙江金华321016

出　　处：《现代食品科技》2012年第2期204-206,190,共4页Modern Food Science and Technology

摘　　要：以花生酱、奶粉、白糖等原辅料制成的花生蛋白饮料为试样,进行不同均质压力,乳化增稠剂组合试验,考察其体系的稳定性。结果表明:采用均质温度70℃,均质压力40 MPa,添加复配乳化增稠剂0.46%(聚甘油脂肪酸酯0.10%,硬脂酰乳酸钠0.03%,羧甲基纤维素钠0.03%,微晶纤维素0.25%,卡拉胶0.05%)时,产品的稳定效果最好。经常温贮存6个月观察,试样无沉淀,无明显脂肪上浮。Peanut protein milk was produced by using peanut butter, milk powder, and sugar as the main materials. The stability of the peanut protein milk was investigated after added with complex emulsifiers-thickeners and then subjected to a range of 10 to 50 MPa for homogenization. It indicated when added complex emulsifiers-thickeners 0.46% （polyglycerol esters of fatty acids 0.10%, sodium stearoyl lactylate 0.03%, CMC 0.03%,biopolymer cellulose 0.25%, k-carrageenan 0.05%）, and the pressure of homogenization is 40 MPa at 70℃, its stability was satisfactory. No precipitation or obvious fat-floating of the samples were found after a 6-month constant temperature storage.

关 键 词：蛋白饮料 稳定性 复配乳化增稠剂 花生酱 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]