松仁乳专用乳化稳定剂优选及其产品稳定性的研究

Study of Special Pine Nut Milk Emulsification Stabilizer and Stability of Its Product

采用L16（45）正交试验设计,对松仁乳专用乳化稳定剂进行优选.结果表明：松仁乳专用乳化稳定剂的最佳配比为单甘脂1.2 g/L,蔗糖酯0.8 g/L,黄原胶0.2 g/L,瓜尔豆胶0.3 g/L,PURITY GUM 0.2 g/L,海藻酸钠0.2 g/L.松仁乳产品的亲水亲油平衡值（HLB）值为6,c（Ca2＋）≤1 mmol/L,在80～85℃、pH值6.5～7.5、40 MPa条件下均质2次,具有较好的稳定性.

The selection of special pine nut milk emulsification stabilizer is studied by means of L16（4s） orthogonal test. The results showed the best compound ratio is： GMS 1.2 g/L, SE 0.8 g/L, Xanthan gum 0.2 g/L, Guar gum 0.3 g/L, PURITY GUM 0.2 g/L and Alginate Sodium 0.2 g/L. Pine nut milk HLB is 6. Milk is of better stability under the conditions of [ Ca^2＋] ≤ 1 mmol/L, pH 6.5 - 7.5,80 - 85 ℃, and 2-time homogenization of 40 MPa.