机构地区: 华南理工大学食品与生物工程学院
出 处: 《食品与发酵工业》 2004年第9期54-58,共5页
摘 要: 对酸性红枣松仁复合蛋白饮料的稳定性进行了研究。以离心沉淀率和脂肪分布系数作为测定指标 ,通过对 pH值的选择、磷酸盐电解质的选择及用量和均质工艺的试验 ,得出 :当 pH值为 4 0、NaH2 PO4 的用量为 0 0 5 % ,并采用二段均质法 (4 0MPa、5 0℃ ) 。 The stability of the acidic jujube-pine nut compound protein beverage was studied systematically in this paper.By testing precipitation stability and fat distribution index of the samples,the most desirable sample was obtained under the chosen conditions as follows:pH4.0, NaH 2PO 4 0.05%. The optimum homogenous conditions of operation was pressure 40MPa at 50℃ for two times.