摘要
花生乳饮料是以蛋白质、油脂、卵磷脂为主要分散相的复杂乳状液,具有热力学不稳定性,主要影响因素有物理因素、化学因素、微生物因素、工艺因素等,稳定剂、增稠剂对其稳定性有改善作用。
Peanut emulsion drink is a kind of complex emulsion with protein; fat and lecithin,it has thermodynamics instabil-ity. Main influencing factors have physical, chemical, microbial, process fac-tor. Stabilizers and thickeners can improve its stability.
出处
《食品工业》
北大核心
2002年第2期19-20,共2页
The Food Industry
