【摘要】 以芝麻酱为原料,研制出了一种风味型乳饮料—芝麻奶。通过试验确定了产品的工艺流程及最佳配方,并从产品不稳定现象出发,研究了芝麻奶的稳定性问题。结果表明,质量分数为0.12%的分子蒸馏单甘酯和0.16%蔗糖酯S-13与质量分数为0.24%的CMC-Na和0.02%的黄原胶为芝麻奶稳定剂的最佳组合。更多还原

【Abstract】 the technology and optimum formula of the new sesame milk were studied in this paper.A combination of emulsifiers and thickers for sesame milk was selected for stabilizing the sesame milk.The result show that the combination of 0.12%glycerol monostearate,0.16%sucrose ester of fatty acid,0.24%CMC-Na and 0.02% xanthan gum was the best stabilizer for the sesame milk.更多还原