花生核桃乳稳定性研究

Studies on stability of peanut and walnut milk

论述了影响花生核桃乳稳定性因素 ,确定了在花生核桃乳生产中乳化稳定剂的最佳使用量 ,及最适乳化HLB值 ,并对提高花生核桃乳稳定性相关预处理及加工工艺条件亦进行了研究。

The aim of this study was to determine the factors on effect of stability in pretreatment and process of peanut and walnut milk, and make up the best combination of emulsifier and stabilizer as well as the best suitable HLB.