全脂花生乳饮料的研制

Study on the peanut emulsus beverage

初步研究了花生乳饮料的生产工艺条件,着重探讨乳化剂、稳定剂对花生乳饮料均匀稳定的效果。结果表明:单一的稳定剂或乳化剂不能达到理想的效果,0.05%单硬脂酸甘油酯、0.1%司班60及0.15%蔗糖脂肪酸酯3种乳化剂和0.05%羧甲基纤维素钠,0.1%阿拉伯胶2种稳定剂复合使用时,产品均匀稳定。最后对加工中蛋白质,氨基酸及脂肪的保存率进行了测定分析。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.From the results,the conclusion can be made out that emulsifier is 0.05% glycerol-monastearate (DMG)+0.1% sorbitan monostearate (Span60)+0.15% sucrosefatty acid-esters (SE15),stabilizer is 0.05% carboxy methyl cellulose sodium (CMC-Na)+0.1% arabic gum.Rate of recovery of protein,amino acid and fat exceed 80%.