【摘要】 对松仁乳专用乳化稳定剂进行优选,并对松仁乳产品稳定性进行研究。结果表明,松仁乳专用乳化稳定剂的最佳配比为:单甘脂0.12%,蔗糖酯0.08%,黄原胶0.02%.瓜尔豆胶0.03%,PURFIYGUM0.02%,海藻酸钠0.02%。松仁乳的HLB值为6,【Ca+】≤1mmol/L,在80℃-85℃,pH值6.5-7.5,40MPa均质两次,松仁乳产品具有较好的稳定性。更多还原

【Abstract】 This research carried on the selection of pine nut milk special emulsify - stabilizer, the stability of the product. The results showed that the best compound ratio is, GMS 0. 12 % , SE 0. 08 % , Xanthan Gum 0. 02 % , Guar Gum 0. 03 % , PURITY GUM 0. 02 % , alginate sodium 0. 02 %. Pine nut milk HLB is 6. The milk will be better in the condition of [Ca +]s≤1mmol/L, pH 6.5-7.5, 80℃-85℃, 40 MPa homogenization twice.更多还原