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不同单一胶体对花生乳稳定性的影响

     

摘要

Effects of xanthan gum, guar gum and CMC-Na on the stability of peanut milk were studied. The vis-cosity, centrifugal sedimentation and fatty float of peanut milk Peanut milk were analyzed after 24 hours sitting at room temperature. The results showed that all three thickeners were able to increase the viscosity of peanut milk. The opti-mal amount of each gum was, xanthan gum ≤0.02% , guar gum 0.01%-0.03% , and CMC-Na 0.02%-0.04%.%研究了黄原胶、瓜尔豆胶、CMC-Na在单因素条件下对花生乳稳定性的影响,通过花生乳室温下放置24h后静置观察、分析样品的黏度、离心沉淀率和脂肪上浮率.结果表明:3种肢体对花生乳体系均有一定的增黏作用,适宜的质量分数均能提高体系的稳定性,其中黄原胶、瓜尔豆胶、CMC-Na的适宜用量分别为≤0.02%、0.01%-0.03%、0.02%-0.04%.

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