摘要
研究了可可粉预处理及均质条件对可可奶稳定性的影响。结果表明,可可粉先在90℃保温30 min后过胶体磨可明显提高可可奶的稳定性和口感。可可奶的较佳均质工艺为:65℃,25 MPa下均质两次。
Effects of pretreatment of the cocoa powder and homogenizing conditions of the milk on the stability of cocoa milk were mainly studied. The results showed that heating at 90℃ for 30min, and microminiaturizing of cocoa powder could improve the stability and mouth feel of cocoa milk, and the stability of cocoa milk was optimal when it was homogenized twice at 65℃, 25MPa.
出处
《中国乳品工业》
CAS
北大核心
2007年第5期59-61,共3页
China Dairy Industry
基金
广州市科技计划项目(2006Z3-E0311)
关键词
可可奶
稳定性
生产工艺
均质
cocoa milk
stability
processing technology
homogenize
