乳化稳定剂对红薯奶稳定性影响的研究  

Influence of Emulsion Stabilizer on Stability of Batata Milk

作　　者：曹凯光[1] 

机构地区：[1]南昌大学,330047

出　　处：《食品科技》2002年第8期46-47,53,共3页Food Science and Technology

摘　　要：研究了几种乳化稳定剂及其用量对红薯奶稳定性的影响,通过正交试验得到了影响稳定性四个因素的大小顺序:乳化剂种类>稳定剂用量>乳化剂用量>稳定剂种类。结果表明:当红薯汁稀释倍数为5,蔗糖、全脂奶粉、三聚磷酸钠、复合乳化剂犤(分子蒸馏单硬脂酸甘油酯)∶m(聚甘油脂肪酸酯)=3∶7犦和复合稳定剂犤m(藻朊酸丙二酯)∶m(黄原胶)=1∶3犦的用量分别为红薯奶总投料量的8%、6%、0.05%、0.3%和0.2%时,所制得的红薯奶稳定性最佳。It is studied that the stability of batata milk is influenced by several emulsion stab ilizers and their dosage.The sequence of four factors of influence stability is got by orthogonal experiment method,i.e.emulsitier type>stabilizer dosage>emulsifier dosage>stabilizer type.The result shows th at the stability of manufactured batata mi lk is optimun when batata juice:water =1∶5(m /m),sugar dosage,milk powder dosage,sodium tripolyphosphate dosage,compouned emulsifier[m(DMG):m(PGFE)=3∶7]dosage,compouned stabilizer[m(PGA):m(XG)=1∶3]dosage is 8%,6%,0.05%,0.3%,0.2%of total input of batata milk respectively.

关 键 词：乳化稳定剂 红薯奶 稳定性 用量 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]