| 黄原胶对花生乳饮料乳化性的影响 |
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| 引用本文： | 陈钢,汪海利,黄立山,简素平. 黄原胶对花生乳饮料乳化性的影响[J]. 乳业科学与技术, 2012, 35(4): 1-3. DOI: 10.15922/j.cnki.jdst.2012.04.001 |
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| 作者姓名： | 陈钢 汪海利 黄立山 简素平 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室,江西南昌,330047%江西南科食品有限公司,江西南昌,330029 |
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| 摘 要： | 研究黄原胶对花生乳饮料乳化性的影响。结果表明：黄原胶对花生乳饮料的乳化作用强,随黄原胶添加量的增大,花生乳的乳化性明显增强。花生乳饮料乳化性受pH值、六偏磷酸钠的影响显著,温度对乳化性影响较小。
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| 关 键 词： | 花生乳饮料 植物蛋白 黄原胶 乳化性, |
Effect of Xanthan Gum on the Emulsifying Capacity of Peanut Milk Beverage |
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| CHEN Gang,WANG Hai-li,HUANG Li-shan,JIAN Su-ping. Effect of Xanthan Gum on the Emulsifying Capacity of Peanut Milk Beverage[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2012, 35(4): 1-3. DOI: 10.15922/j.cnki.jdst.2012.04.001 |
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| Authors: | CHEN Gang WANG Hai-li HUANG Li-shan JIAN Su-ping |
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| Affiliation: | (1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2.Jiangxi Nanke Food Co.Ltd.,Nanchang 330029,China) |
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| Abstract: | This study was carried out to find out the effect of xanthan gum on the emulsifying capacity of peanut milk beverage.Xanthan gum had an emulsification-enhancing effect on peanut milk beverage in a dose-dependent manner.The emulsifying capacity of peanut milk beverage was affected remarkably by pH and sodium polyphosphate concentration but little by temperature. |
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| Keywords: | peanut milk beverage vegetable proteins xanthan gum emulsification properties |
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