摘要
黄桃肉乳的最佳复合稳定剂为基础复合稳定剂0.4％～0.5％,乳化剂C 0.1％～0.15％和三聚磷酸钠0.1％～0.15％;均质压力18～30MPa,温度50～70℃;杀菌30min/65～70℃以及在加酸和黄桃肉浆前后各均质一次,是黄桃肉乳的最佳均质条件。
A systematic study was made on the stable technology for yellow peach pulp milk. The best compund stablizer for it mined out ot be 0. 4%~0.5% basic compund stabilizer,added with 0. 1% ~0.15% emulsifier C and 0. 1%~0.15% sodium tripolyphosphate. The optimum homogenization conditions for it were pressure in the range of 18~30 MPa and temperature in the range of 50℃~ 70℃ .and the yellow peach pulp milk should be homogenized once before adding acid and yellow peach pulp and again after it. 65℃~70℃ and 30 min. appeared to be the appropriate temperature and time duration of sterilization.
出处
《西南农业大学学报（自然科学版）》
CSCD
1995年第1期62-65,共4页
Journal of Southwest Agricultural University
关键词
桃
制造工艺
稳定技术
黄桃
肉乳
peach
processing technology
technolog parameters
/stable technology
yellow peach pulp milk
