海藻酸钠等单一胶体对花生乳稳定性影响

研究海藻酸钠、洁冷胶、魔芋胶、卡拉胶在单因素条件下对花生乳稳定性影响;将花生乳于室温下放置24h后静置观察,分析样品粘度、离心沉淀率和脂肪上浮率。结果表明,四种胶体对花生乳体系增粘效果不同,但适宜质量分数均能提高体系稳定性,其中海藻酸钠、洁冷胶、魔芋胶、卡拉胶适宜用量分别为0.02%～0.04%、≥0.015%、0.015%、0.02%。

Effects of sodium alginate and other thickeners on the stability of peanut milk

Effects of sodium alginate,gellan gum,konjac gum and carrageenan on the stability of peanut milk were studied. The viscosity,centrifugal sedimentation and fatty float of peanut milk were analyzed after 24 hours sitting at room temperature. The results showed that all four thickeners were different to increase the viscosity of peanut milk. The optimal amount of each gum was,sodium alginate 0.02%～0.04%,gellan gum ≥ 0.015%,konjac gum 0.015% and carrageenan 0.02%.