核桃蛋白饮料稳定剂的优化

Optimization of Walnut Protein Beverage Stabilizer

通过正交实验的结果确定了复合乳化稳定剂的配比:复合乳化剂0.15%(单甘酯0.03%与蔗糖酯0.12%)、黄原胶0.06%、CMC 0.15%、海藻酸钠0.10%、明胶0.15%,影响核桃蛋白饮料稳定性的因素主次顺序为:复合乳化剂>黄原胶>海藻酸钠>CMC>明胶。

The composite emulsify stabilizer is matched by means of the orthogonal experiment, and the ratio is: composite emulsifier 0.15%( GMS 0.03%, SE 0.12%), xanthan gum 0.06%, CMC 0.15%,alginate sodium 0.02%, gelatine 0.15%,with their effects ranking composite emulsify xanthan gum alginate sodium CMC gelatine.