花生奶生产过程中稳定性的研究

Research of Peanut Milk Stability During The Process of Manufacture

采用对照实验，在不同工艺条件及在调配时添加不同乳化稳定剂的方法观察花生奶的稳定性，同时使用分光光度计测其透光率从而确定其乳化度。结果表明：花生奶生产中使用0．2％的分子蒸馏单甘酯与0．12％的CMC－Na，工艺上采用均质，高温杀菌，可获得可靠的稳定效果。

The stability of peanut milk is observed in different producing processes with adding different emulsifying stabilizer, compared with a control treatment in this paper.Meanwhile, with Spectrophotometer we survey its rate of perspective to determine its emulsifying extent.The results show that a reliable stability can be got by producing peanut milk with homogenizing and high temperature sterilizing, and adding 0.2%distillation glycerin monostearate,0.12 % CMC-Na into it.