摘要
花生乳中使用混合乳化剂和稳定剂可以增加产品的稳定性，乳化剂的最佳用量为蔗糖酯００９ ％ ，单苷酯００６ ％ ，稳定剂的最佳配合比例为黄原胶００１ ％ ，明胶００５ ％ ，海藻酸钠００１ ％ 。使用这种混合乳化稳定剂可以保持花生原有风味，产品质地均匀，稳定性好，可保存一年不分层。花生适宜的烘烤条件为１２０ ℃，２０ ｍｉｎ 。花生乳在４０ Ｍ Ｐａ 压力下均质两次可以达到良好的均质效果。
The mixed emulsifiers and stabilizers can be used to increase the stability of the peanut milk. The best ratios of the emulsifiers are 0.09% sucrose ester and 0.06% monoglyceride. The optimum ratios of the stabilizers is 0.01% xanthan gum, 0.05% isinglass and 0.01% sodium alginate. The natural flavor of the peanut can be retained. The milk is even in the body with excellent stability so as to be stored for one year without delamination. The suitable roast condition for peanut is 120 ℃, 20 min. A good homoge...
出处
《安徽机电学院学报》
1999年第3期67-71,共5页
Journal of Anhui Institute of Mechanical and Electrical Engineering
关键词
花生乳
稳定剂
乳化剂
peanut milk
emulsifier
stabilizer
