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不同聚合度聚甘油脂肪酸酯对枇杷乳饮料 乳化稳定性的影响

刘一郎,林静,李雅丽

(中国食品发酵工业研究院有限公司,北京100015)

摘要:通过酯交换法合成聚合度为1、2、3、4、5 的聚甘油脂肪酸酯。用单因素实验的方法,通过LUMiSier 稳定性分析仪考察了其对枇杷乳饮料稳定性的影响。结果表明,聚合度为2 时,枇杷乳饮料的稳定性最好。常温贮藏1 个月观察,产品无脂肪上浮,无明显沉淀,各项指均标正常。

关键词:聚甘油脂肪酸酯;枇杷乳饮料;乳化稳定性;聚合度

Research on Effects of Different Polymerization Different Polyglycerol Fatty Acid Esters on EmulsionStability of a Loquat-containing Milk Beverage

LIU Yi-lang,LIN Jing,LI Ya-li

(China National Research Institute of Food &Fermentation Industries,Beijing 100015,China)

Abstract: PGFE with polymerization degree of 1、2、3、4、5 were synthesized by transesterification and the stability ofloquat-containing milk beverage was studied by using LUMiSier stability analyzer through single factor experiment. Theresults show that the stability of loquat-containing milk beverage is the best when the polymerization degree is 2. Theproduct has no fat floating or obvious precipitation and all the indexes are normal after one month’s storage at roomtemperature.

Key words: polyglycerol fatty acid esters;loquat-containing milk beverage;emulsion stability;polymerization degree

 

(2018年第21卷第4期)

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