食品工业科技2013，Vol.34Issue(7)：293-297,5.
粒径分析法研究乳化稳定剂对核桃乳稳定性的影响
Effect of emulsifications on stability of walnut milk by particle size analysis
王英杰 1陈贝莉 1秦蕾 1陈杰 1孟岳成1
作者信息
摘要
Abstract
The effects of glycerol monostearate, sucrose fatty acid ester, sodium caseinate and arabic gum on particle size distribution and stability of walnut milk were investigated by single-factor and multi-factor orthogonal experiment.The results showed that the optimum proportions were glycerol monostearate 0.20% , sucrose fatty acid ester 0.20%,sodium caseinate 0.15% ,arabic gum 0.15% ,the particle size distribution was small,the creaming ratio and sedimentation ratio was the lower of the overall level;the best stability of the walnut milk system was achieved.关键词
核桃乳/稳定性/粒径分布/乳析率/沉淀率Key words
walnut milk/stability/particle size distribution/creaming ratio/sedimentation ratio分类
轻工纺织引用本文复制引用
王英杰,陈贝莉,秦蕾,陈杰,孟岳成..粒径分析法研究乳化稳定剂对核桃乳稳定性的影响[J].食品工业科技,2013,34(7):293-297,5.
