摘要
通过试验确定了使椰汁稳定的复合乳化剂和复合稳定剂,并确定了能使椰汁稳定的均质条件,即:以由蔗糖酯1.0‰,单甘酯2.5‰,吐温 801.1‰复配的乳化剂为最佳复合乳化剂,以由CMC0.3‰和酪蛋白酸钠2.5‰复配的稳定剂为最佳复合稳定剂,适合均质条件为温度为80℃,一次、二次均质压力均为35MPa。
The optimal composite emulsifier,composite stabilizer and conditions of homogenization of coconut juice were determined.The emulsifier was composed of Sucrose Fatty Acid Ester 1.0‰,Monostearin 2.5‰,Tween80 1.1‰.The stabilizer was composed of CMC 0.3%‰,Sodium Caseinate2.0%‰;The temperature and pressure of doublestage homogenization were both at 80 ℃,35 MPa
出处
《天津轻工业学院学报》
2003年第1期30-32,共3页
Journal of Tianjin University of Light Industry