提高花生果汁乳稳定性的研究

Study on Improving the Stablity of the Peanutjuice Milk

探讨了不同浸泡液、ｐＨ值、乳化剂、增稠剂、均质以及灭菌条件对花生果汁乳的稳定效果。结果表明，用１．０％ＫＨＣＯ３溶液浸泡花生，花生果汁乳的ｐＨ值在６．５～６．８，有利于产品稳定。复合乳化剂与增稠剂联合使用，均质２次，灭菌温度１００℃，１５ｍｉｎ工艺条件下对花生果汁乳的稳定效果最佳。

This test studies the stability of the peanutjuice milk on different condition:soaked solution,pH,emulsification,reduction,homolysising and sterilizing.The results state that the optimum condition of stability is soaked with solution of KHCO3 1.0%,adjusting the pH 6.5～6.8,adding compound emulisification and reduction,homolysising twice,sterilizing for 15 minutes at the temperature of 100℃.Then the steady peanutjuice milk can be obtained finally.