食品工业科技Issue(4)：249-251,255,4.
芒果花生乳制备工艺及稳定性研究
Study on the process and stability of mango peanut milk
摘要
Abstract
The process and stability of mango peanut milk were studied with peanut and mango as main raw materials. The stabilizer of mango peanut milk was guar gum,the dosage was 0.15%. The optimum emulsifier was the mixture of sucrose fatty acid ester,monoglyceride and polyglycerol fatty acid ester(1:1:1),the dosage was 0.24%. Best dosages were 30% peanut milk,20% fruit juice,2.5% white sugarby orthogonal test. The mango peanut milk made under the condition not only had unique flavor,but also had good stability,it could meet the requirement of consumers.关键词
芒果花生乳/工艺/稳定性Key words
mango peanut milk/process/stability分类
轻工纺织引用本文复制引用
高俊安,张初署,孙杰,于丽娜,毕洁,朱凤,杨庆利..芒果花生乳制备工艺及稳定性研究[J].食品工业科技,2013,(4):249-251,255,4.基金项目
国家科技支撑项目(2012BAK17B13) （2012BAK17B13）
公益性行业(农业)科研专项(201203037) （农业）
青岛市公共领域科技支撑计划(11-2-3-26-nsh). （11-2-3-26-nsh）
