摘要
针对植物蛋白饮料脂肪上浮、蛋白质聚集、絮凝和凝结形成的产品质量不稳定的情况,从复配稳定剂使用的角度出发,改善其稳定性,复配稳定剂的选择采用正交试验设计方法确定最佳配方。结果表明,复配稳定剂的最佳配方为0.2%分子蒸馏单甘脂、0.01%蔗糖酯、0.03%卡拉胶、0.15%瓜尔豆胶。
The stability of neutral plant protein beverage is studied, according to fat, protein, appear floating, flocculation and condensation phenomenon, the formation of the precipitation conditions, and the use of composite stabilizer is mainly considered to improve the stability, the result shows that the suitable formula of the stabilizer is 0.2% monoglycerides, 0.01% sucrose esters of fatty acid, 0.03% carrageenan, 0.15% guar gum.
出处
《农产品加工（下）》
2013年第6期4-7,共4页
Farm Products Processing
关键词
植物蛋白
稳定剂
正交试验
plant protein
stabilizer
orthogonal experiment
