食品工业科技2012，Vol.33Issue(9)：341-345,5.
增稠剂和乳化剂对豆浆稳定性的影响
Effect of thickener and emulsifier on soymilk stability
摘要
Abstract
To improve the soymilk stability,the thickener and emulsifier which were suitable for soymilk were chosen by determining the coefficient of stability,surface tension and sensory score of soymilk.And the most suitable thickener and emulsifier of soymilk and their dosages were determined.After single factor experiment of xanthan gum,locust bean gum,kara glue,gellan gum and sodium alginate,compound experiment of xanthan gum and locust bean gum and the orthogonal experiment of xanthan gum,locust bean gum and emulsifier（single stearic acid glyceride and sucrose fatty acid ester）were carried out,the results were as follows：xanthan gum and locust bean gum had good effect in increasing the soymilk stability in all the thickeners,and their coefficients of stability were 0.737 and 0.742 respectively,when the concentrations were both 0.2g/L.The stability of soymilk added up to highest value when the single stearic acid glyceride and sucrose fatty acid ester were blend with HLB=8 and the concentration was 2g/L,the surface tension was 41.7 mN/m.The soymilk stability was best when the contents of xanthan gum,locust bean gum and emulsifier（single stearic acid glyceride：sucrose fatty acid ester=7：4）were 0.14,0.14,2g/L respectively.And in this condition,the coefficient of stability was 0.879,the surface tension was 41.6mN/m and the sensory score was 96.关键词
豆浆/增稠剂/乳化剂/表面张力/稳定系数/感官评分Key words
soymilk/thickener/emulsifier/surface tension/coefficient of stability/sensory score分类
轻工纺织引用本文复制引用
王娜,汪立平,赵勇..增稠剂和乳化剂对豆浆稳定性的影响[J].食品工业科技,2012,33(9):341-345,5.基金项目
上海市教育委员会重点学科建设项目 （）
