花生乳干法生产工艺增稠剂稳定性研究  

The stability of peanut milk thickened by dry production process

作　　者：李锦利[1] 

机构地区：[1]宝鸡职业技术学院,宝鸡721013

出　　处：《食品科技》2016年第9期124-130,共7页Food Science and Technology

摘　　要：经过对果胶、卡拉胶、黄原胶、海藻酸钠、羧甲基纤维素钠(CMC)、藻酸丙二醇酯(PGA)等11种稳定剂初步筛选,确定了黄原胶、卡拉胶、海藻酸钠是稳定效果最好的多糖类物质。单因素试验时,黄原胶的稳定效果最好,且添加量0.02%为最佳用量。添加黄原胶、卡拉胶、海藻酸钠后都出现不同的油脂析出和沉淀,3种稳定剂对花生乳的稳定性没有规律可循,说明单一的稳定剂满足不了对花生乳溶液稳定性的需要,对稳定剂进行复配才能达到良好的增稠稳定效果。最终确定了复配稳定剂的组成及配比:卡拉胶添加量为0.01%、黄原胶的添加量为0.02%。在室温下贮藏20 d后样品的悬浮稳定性很好,这时的Z-均粒径为578.3 nm,属于胶体分散体系,PDI值为0.725,在配比中属于最小值。After a preliminary screening of 11 stabilizers, determination of xanthan gum, carrageenan, sodium alginate was the best stabilizing effect of polysaccharides. Single factor to determine the addition of 0.02% of the xanthan gum, the effect of stability was the best. After adding three kinds of stabilizers respectively, the peanut milk had appeared the phenomenon of oil precipitation and precipitation, there was no law. The results showed that the stability of peanut milk could not be satisfied with a single stabilizer. Ultimately determine the composition and ratio of stabilizers： carrageenan addition 0.01%, xanthan gum 0.02%. After storage at room temperature 20 days samples of the suspension stability was very good, then the Z- average particle size was 578.3 nm, belonged to the colloidal dispersion system, PDI value of 0.725, in the ratio of the minimum value.

关 键 词：花生乳 增稠剂 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]