黄原胶魔芋胶复配胶对花生乳稳定性影响的研究

Effects of Xanthan-konjak Gum on the Stability of Peanut Milk

通过对花生乳的油脂析出率、离心沉淀率及粒度分布进行分析,探讨了黄原胶和魔芋胶复配比例及用量对花生乳稳定性的影响。结果表明:m(黄原胶):m(魔芋胶)=3:2时,可有效延缓花生乳的沉淀和油脂析出,且当复配胶总量为0.36g/L时,可以达到最佳的稳定效果。花生乳的粒径大小及其分布特征可以较大程度的反应花生乳的稳定性,乳浊液的平均粒径越小、分布越集中,花生乳稳定性越好。

Several parameters, including centrifugal settling rate, precipitation rate of milk fat and particle size distribution are measured to understand the effects of xanthan gum compounded with konjak gum on the stability of peanut milk. The results showed that the highest stability of peanut milk was obtained with total concentration of xanthan and konjak gums at 0.36g/L and the ratio between them at 3 ： 2. Under this condition, the compound gum could effectively prevent precipitation of protein. The particle size and its distribution are correlated with the stability of peanut milk： the smaller the particle size and distribution, the more stable the system.