食品与发酵工业2009，Vol.35Issue(6)：105-108,4.
不同单一胶体对花生乳稳定性的影响
Effects of Different Thickeners on the Stability of Peanut Milk
摘要
Abstract
Effects of xanthan gum, guar gum and CMC-Na on the stability of peanut milk were studied. The vis-cosity, centrifugal sedimentation and fatty float of peanut milk Peanut milk were analyzed after 24 hours sitting at room temperature. The results showed that all three thickeners were able to increase the viscosity of peanut milk. The opti-mal amount of each gum was, xanthan gum ≤0.02% , guar gum 0.01%-0.03% , and CMC-Na 0.02%-0.04%.关键词
花生乳/稳定性/黄原胶/瓜尔豆胶/CMC-NaKey words
peanut milk,stability,xanthan gum,guar gum,CMC-Na分类
轻工纺织引用本文复制引用
郑瑞生,封辉,戴聪杰,王琳,赵强忠,赵谋明..不同单一胶体对花生乳稳定性的影响[J].食品与发酵工业,2009,35(6):105-108,4.基金项目
泉州师范学院重点学科资助(XK0609) （XK0609）
