胶体对花生乳稳定性的影响

Effects of Colloids on the Stability of Peanut Milk

摘要:

研究了黄原胶、卡拉胶、Rc-591和海藻酸钠在单因素条件下对花生乳稳定性的影响，分析了样品粘度、油脂析出率和离心沉淀率及高温稳定性，结果表明，四种胶体对花生乳体系均有一定的增粘作用，适宜的质量分数均能提高体系的稳定性，其中黄原胶、卡拉胶、海藻酸钠的优选质量分数分别为0.02%、0.01%、0.02%；Rc-591的质量分数在0.01%~0.07%间时，质量分数增加会促进体系的稳定性。

Abstract:

Effects of xanthan gum, carrageenan, Rc-591 and sodium alginate on the stability of peanut milk were studied by analyzing its viscosity, rate of fat separation, precipitating rate and thermostability. The results showed that all the examined four colloids increased the viscosity of peanut milk. To improve its stability, the optimal adding amounts of xanthan gum, carrageenan, sodium alginate and Rc-591 were determined as 0.02%, 0.01%, 0.02%, and 0.01%~0.07%, respectively.