黄原胶对花生乳饮料乳化性的影响  

Effect of Xanthan Gum on the Emulsifying Capacity of Peanut Milk Beverage

作　　者：陈钢[1] 汪海利 黄立山[1] 简素平 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西南科食品有限公司,江西南昌330029

出　　处：《乳业科学与技术》2012年第4期1-3,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：研究黄原胶对花生乳饮料乳化性的影响。结果表明:黄原胶对花生乳饮料的乳化作用强,随黄原胶添加量的增大,花生乳的乳化性明显增强。花生乳饮料乳化性受pH值、六偏磷酸钠的影响显著,温度对乳化性影响较小。This study was carried out to find out the effect of xanthan gum on the emulsifying capacity of peanut milk beverage.Xanthan gum had an emulsification-enhancing effect on peanut milk beverage in a dose-dependent manner.The emulsifying capacity of peanut milk beverage was affected remarkably by pH and sodium polyphosphate concentration but little by temperature.

关 键 词：花生乳饮料 植物蛋白 黄原胶 乳化性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]