Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Food Science and Technology》 2017-06
Add to Favorite Get Latest Update

Effect of Different Emulsion Stabilizers on Stability of Whole Grain Milk and Proportion Optimization

MA Yongxuan;ZHANG Mingwei;WEI Zhencheng;ZHANG Yan;ZHANG Ruifen;DENG Yuanyuan;TANG Xiaojun;LIU Lei;HUANG Fei;DONG Lihong;Sericultural & Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing;  
The major factors affected the stability of whole grain milk was investigated. Then the emulsion stabilizer was screened and its proportion was optimized. Moreover,the effects of sucrose and sodium tripolyphosphate on the stability of the system were discussed. The results showed that the best ratio of sucrose fatty acid ester and distillation monostearin was 2 ∶ 8,and the dosage of mixed emulsifier was0. 20%. The optimum concentration of the best stabilizer was 0. 05% xanthan gum,0. 15% carboxymethyl cellulose,and 0. 08% microcrystalline cellulose. The stability of the system could be improved by adding sucrose and sodium tripolyphosphate. However,when the sucrose content reached 4%,the centrifugal suspension ratio decreased gradually.
【Fund】: 国家公益性行业科技项目(201303071);; 广东省科技计划项目(2014A020220005)
【CateGory Index】: TS275.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved