酪蛋白酸钠在咖啡伴侣中的应用  

Application of Sodium Caseinate in Coffee Whitener

作　　者：卢蓉蓉[1] 林金资[1] 

机构地区：[1]江南大学食品学院,无锡241036

出　　处：《食品科技》2002年第1期44-45,共2页Food Science and Technology

摘　　要：研究了酪蛋白酸钠在咖啡伴侣中的应用特性。将其作为乳化稳定剂和优良蛋白源,配合以海藻酸钠和单甘酯,可使制品冲调后24h无油层析出。The application of sodium caseinate in coffee whitener was investigated. Used as emulsifier,stabilizer and fine protein resource,cooperated with sodium alginate and monoglyceride,sodium caseinate can keep the product stable without oil separation within 24h.

关 键 词：应用 配方 产品性能 酪蛋白酸钠 咖啡伴侣 稳定性 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]