黄原胶与几种胶复配对花生乳稳定性的影响

Influence of Xanthan Gum Compounded with Several Colloids on the Stability of Peanut Milk

摘要:

研究了黄原胶分别与刺槐豆胶、瓜尔豆胶、魔芋胶复配对花生乳稳定性的影响，通过分析样品沉淀率、油脂析出率、粘度及高温稳定性观察，结果表明，黄原胶与瓜尔豆胶复配时花生乳稳定性最好，最佳复配比例为黄原胶:瓜尔豆胶=1:2，最佳复配用量为0.05%。

Abstract:

Effects of the mixtures of xanthan gum with locust bean gum, guar gum or konjac gum on the stability of peanut milk were studied. The rate of sample precipitation, rate of fat precipitation, viscosity and thermal stability of the sample were also analyzed. The results showed that the highest stability of peanut milk was obtained with the xanthan gum and guar gum concentrations being of 0.05% and the ratio of oxanthan gum to guar gum being of 1:2.