摘要
研究了乳化剂、胶体和盐对奶茶离心沉淀率、油脂析出率和粘度的影响。结果表明,在奶茶体系中,复合乳化剂中的单甘酯和琥珀酸单甘酯的质量比例为3:2且总量为2.00g/L、卡拉胶添加量为0.30g/L、柠檬酸钠添加量为0.20g/L时,奶茶体系的离心沉淀率、油脂析出率明显降低,粘度增高,奶茶香味浓郁,口感饱满。
The effects of emulsifier, hydrocolloid and salt on the precipitation rate, fat separation rate and viscosity of milk tea were studied. Results showed that the best ratio of distilled monoglyceride to succinylated monoglyceride, the carrageenan dosage, sodium citrate and the emulsifier content were 3：2, 0.30 g/L ,0,20 g/L and 2.0 g/L, respectively, under which both the fat separation rate, precipitation rate of milk tea were obviously decreased while its viscosity was increased. Furthermore, the achieved milk tea had a full-body taste and a pleasant odor.,
出处
《现代食品科技》
EI
CAS
2008年第1期17-19,共3页
Modern Food Science and Technology
关键词
奶茶
稳定性
乳化剂
胶体
盐
milk tea
stability
emulsifier
hydrocolloid
salt
