摘要
提出了用离心沉淀率判断杏仁露稳定性的方法，研究了稳定剂、乳化剂、络合物的种类及配比等对提高杏仁露稳定性的影响，其结果表明：稳定剂以ＰＧＡ效果最佳，ＣＭＣ、海藻酸钠次之；乳化剂用蔗糖酯、单甘酯复配ＨＬＢ＝１０为最好；络合剂中，三聚磷钠的稳定效果比柠檬酸钠好．
This paper proposed a method that the stability of almond drink can be judged by the ratio of centrifugal precipitate. The kinds and ratios of adding stabilizers to complex compounds were studied in order to in crease the stability of almond drink. The results showed that the PGA is the best stability agents among CMC and sodium alginate. The emulsifying efficiency is the best when HLB value equals 10. The sodium phosphate trimer is a better sequestrant than the soditlm citrate.
关键词
杏仁露
稳定性
离心沉淀率
食品添加剂
almond drink stability the ratio of centrifugal precipitate
