摘要
本文研究了乳化剂、胶体及盐对水牛奶油脂析出率、离心沉淀率和粘度的影响,结果表明,单甘酯和蔗糖酯用量比为4:1且总量为1.5‰,羧甲基纤维素钠添加量为0.2‰,柠檬酸钠添加量为0.2‰时,水牛奶的油脂析出率、离心沉淀率明显降低,粘度提高,产品风味浓郁、口感饱满。
The effects of emulsifiers, hydrocolloid and salts on the fat separating rate, centrifugation precipitating rate and viscosity of buffalo milk were investigated. Results showed that the best emulsifiers dosage, the ratio of glycerol monostearate to sugar ester, the dosage of carboxymethylcellulose sodium and sodium citrate were 1.5 ‰, 4：1, 0.2 ‰ and 0.2‰, respectively. Under the optimized conditions, the fat separating rate, centrifugation precipitating rate of buffalo milk were obviously decreased and its viscosity was increased. Besides, the achieved buffalo milk had a full-bodied taste.
出处
《现代食品科技》
EI
CAS
2007年第8期51-53,共3页
Modern Food Science and Technology
关键词
水牛奶
稳定性
乳化剂
胶体
盐
buffalo milk
stability
emulsifier
hydrocolloid
salt
