摘要
研究了影响花生草莓乳稳定性的因素,确定了花生草莓乳中乳化剂的最佳用量,最佳pH值,并对提高花生草莓乳稳定性的加工工艺条件进行了分析.
The factors which influenced on stability of the peanut and strawberry milk were investigated in this paper. The optimal addition of emulsifier and suitable pH were determined to improve stability of the peanut and strawberry milk.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第6期73-75,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
花生草莓乳
稳定性
饮料
peanut and strawberry milk
stability
beverage
