花生蛋白奶的乳化稳定性及感官方差分析

Emulsify Stability of Peanut Milk and Sensory Evaluation by Analysis of Variance

本文研究了乳化剂及其与增稠剂的配合对花生蛋白奶的稳定效果，以离心测试模拟其贮藏期稳定性情况是快速、可靠的检验方法。为获得色、香、味俱佳的新产品，可以方差分析作顺序判断的感官鉴定。

In this prper,emulsifier and its' cooperation with thickener effects stability of peanut milk has been studies. The stability in the storage duration with simulation of centrifugal test is rapid and reliable test way. If new food which is good in the color,in the fragrance and in the taste has been made,its' sensory evaluation of ranking test way with the analysis of variance.