摘要
以榛子为基础研究对象,以植物蛋白饮料的稳定系数及上浮指数为指标,研究了单甘脂、乳酸脂肪酸甘油酯、聚甘油脂肪酸酯、硬脂酰乳酸钠等乳化剂对植物蛋白饮料的乳化效果,得到了较佳的复合乳化剂配方。研究结果表明,乳化剂复合后的效果明显优于单一乳化剂,复合乳化剂配比为:HLB值12,30%的单甘脂,47.25%的聚甘油脂肪酸酯,22.75%的硬脂酰乳酸钠,乳化剂总量为0.25%。
Hazelnut was the object by studied, the effects which was from Glyceryl Monostearate, LACTEM, PGFE, SSL to the emulsibility of phytoprotein beverage were analyzed and discussed by analysis of the coefficient of stabilization and ascents exponent of the beverage, and obtain the optimum formula. The results of study showed that the composite emulsifier is more better singer emulsifier, the optimum formula which was the HLB was 12, 30 % Glyceryl Monostearate, 47.25 % PGFE, 22.75 % SSL, the ration of composite emulsifier was 0.25 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期237-240,共4页
Food Research and Development
关键词
榛子
饮料
乳化剂
乳化性
hazelnut
beverage
emulsifier
emulsibility
