摘要
主要研究魔芋胶、瓜尔豆胶与黄原胶对调配型酸豆乳稳定性的影响,通过对产品稳定性的分析测试及长时间观察,结果表明:当魔芋胶、瓜尔豆胶与黄原胶以3∶2∶3比例复配,用量为0.06%时,调配型酸豆乳的稳定性最好。
Effect of kongac gum, guar gum and xanthan gum on the stability of a formulated sour soybean milk drink was studied in the paper, The stability was measured and observed for a long time. The results show that when the mixed proportion was 3：2：3 and the addition was 0.06%, the stability of the formulated sour soybean milk drink was best.
出处
《食品科技》
CAS
北大核心
2008年第1期40-43,共4页
Food Science and Technology
基金
广州市科技计划项目(2006U12CA01)
广州市科技计划项目(2006Z3-E0311)。
