海藻酸钠等单一胶体对于花生乳稳定性的影响  

The Effect of Sodium Alginate and other Single Colloid on the Stability of Peanut Milk

作　　者：黄华平 Huang Huaping(Guangzhou Kevin Food Co.,Ltd.,Guangzhou 511300,China)

机构地区：[1]广州市凯闻食品发展有限公司,广东广州511300

出　　处：《现代食品》2018年第12期150-152,共3页Modern Food

摘　　要：本文在单因素条件下,对海藻酸钠、卡拉胶、黄原胶等胶体对花生乳稳定性的影响进行研究,分析了油脂析出率、样品粘度及离心沉淀率等。结果显示,4种胶体对花生乳体系都有增黏作用,适当、合理的质量分数对体系稳定性均有提升作用。Based on single factor conditions,the effects of sodium alginate,carrageenan,and xanthan gum on the stability of peanut milk were studied.The precipitating rate of the oil,the viscosity of the sample,and the centrifugal precipitation rate were analyzed.It was found that the four colloids had a viscosityincreasing effect on the peanut milk system,and a proper and reasonable mass fraction had a positive effect on the stability of the system.

关 键 词：花生乳 海藻酸钠 黄原胶 稳定性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]