| 酸性红枣松仁复合蛋白饮料稳定性研究——乳化稳定剂对稳定性的影响 |
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| 引用本文： | 饶国华,陈锦屏,赵谋明. 酸性红枣松仁复合蛋白饮料稳定性研究——乳化稳定剂对稳定性的影响[J]. 西北林学院学报, 2005, 20(1): 175-178 |
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| 作者姓名： | 饶国华 陈锦屏 赵谋明 |
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| 作者单位： | 华南理工大学,食品与生物工程学院,广东,广州,510640; 陕西师范大学,食品工程系,陕西,西安,710062 |
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| 基金项目： | 国家科技部重点项目(2000-DO95) |
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| 摘 要： | 对酸性红枣松仁复合蛋白饮料的稳定性进行了研究,试验表明,乳化稳定剂对酸性红枣松仁复合蛋白饮料的稳定性影响显著.以离心沉淀率和脂肪分布系数作为测定指标,通过对单一乳化剂、复合乳化剂、专用复合乳化剂、单一稳定剂和复合稳定剂的筛选试验,结果表明,稳定剂PGA的加入浓度为0.40时,酸性红枣松仁复合蛋白饮料的稳定性最佳.
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| 关 键 词： | 酸性 红枣 松仁 蛋白饮料 稳定性 |
| 文章编号： | 1001-7461(2005)01-0175-04 |
| 修稿时间： | 2004-03-17 |
A Study on the Stability of the Acidic Jujube-pinenut Compound Protein Beverage --Effect of Emulsifications on Stability |
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| RAO Guo-hua,CHEN Jin-ping,ZHAO Mou-ming. A Study on the Stability of the Acidic Jujube-pinenut Compound Protein Beverage --Effect of Emulsifications on Stability[J]. Journal of Northwest Forestry University, 2005, 20(1): 175-178 |
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| Authors: | RAO Guo-hua CHEN Jin-ping ZHAO Mou-ming |
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| Affiliation: | RAO Guo-hua~1,CHEN Jin-ping~2,ZHAO Mou-ming~1 |
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| Abstract: | The stability of the acidic jujube-pinenut compound protein beverage was studied systematically in this paper. The results showed that the effects of emulsifications on stability of the beverage was prominent. The effects of single emulsifier, compound emulsifier, special compound emulsifier, single stabilizer and compound stabilizer on stability of the beverage were studied by testing precipitation stability and fat distribution indices of the samples. The most desirable sample was obtained under the chosen condition: PGA 0.40% . |
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| Keywords: | acidic jujube pinenut protein beverage stability |
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