摘要
对单甘脂、蔗糖脂和稳定剂在苹果籽蛋白饮料中的乳化稳定性进行了研究,结果表明苹果籽蛋白饮料中乳化剂和稳定剂的最佳配方为0.8%单甘酯,1.2%蔗糖酯、0.15%黄原胶和0.15%瓜尔豆胶。
This paper studies emulsifiability and stability of monostearate and stabilizer in the drin of apple seed.The results showed the best proportion of emulsifier and stabilizer is 0.04% sucrose distearate,0.06% monostrarate,0.15% xanthan gum and 0.15% guar gum.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期88-90,共3页
Food Research and Development
关键词
苹果籽
饮料
稳定性
apple seeds
drink
stability
