【摘要】 针对葵花籽乳饮料加工贮藏过程中易发生脂肪上浮和蛋白质沉淀的问题,用蔗糖酯和单甘酯混合,研究了在不同HLB值的情况下对乳化稳定性的影响,筛选出适宜的稳定剂。采用Box-Behenken的响应面试验设计,选择出合适的配比。葵花籽乳饮料适宜HLB值为10,适宜的复合乳化剂的配比为:0.125%的复合乳化剂,0.075%的海藻酸钠和0.043%的酪蛋白酸钠。更多还原

【Abstract】 This paper studied the emulsifying stabilization effectiveness of emulsifiers on the basis of HLB method andoptimized the suitable HLB. The optimum ratios for the stabilizers was chosen. Response surface experiments designed by Box-Behenken were conducted. The optimum combination of stabilization and emulsifiers was chosen by RSM. The optimum ratiosfor sunflower kernel beverage were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate.更多还原