液态植脂咖啡伴侣的稳定性研究

Study on the Stability of Liquid Coffee Whitener

摘要:

本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。结果表明：一级均质压力为150 bar、二级均质压力为50 bar时，均质效果较好；酪朊酸钠的添加量要在1.5%以上，才不会造成已打碎的脂肪小球重新结块和聚集。

Abstract:

The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied. It was found that the best first and second homogenization pressures and sodium caseinate dosage were 150 bar, 50 bar and 1.5%, respectively.