作　　者： ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《西北林学院学报》 2005年第1期175-178,共4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,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。 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% .

关 键 词： 蛋白饮料 松仁 乳化稳定剂 红枣 复合稳定剂 稳定性研究 复合乳化剂 酸性红 影响 脂肪分布

领　　域： [农业科学] [农业科学] [轻工技术与工程] [轻工技术与工程]