| 摘要: |
| 对提高花生乳稳定性的相关预处理及加工工艺条件进行了研究。结果表明，当花生仁用60 ℃，NaHCO3浓度为10 g/kg的水溶液浸泡6 h时，花生乳中的蛋白质含量最高；花生乳中最佳白砂糖添加量为80 g/kg；乳化稳定剂的最优配方为：蔗糖脂肪酸酯（SE）1.0 g/kg，单硬脂酸甘油酯（GMS）2.0 g/kg，羧甲基纤维素钠（CMC-Na）1.0 g/kg，黄原胶（XG）0.5 g/kg，料水比（质量比）控制为1∶15时，生产出的饮料稳定性较好；最优杀菌条件为121 ℃高温杀菌30 min。 |
| 关键词: 花生乳 稳定性 工艺条件 |
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| Stability research of peanut emulsion |
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| Abstract: |
| The research was emphasized in the correlativing pretreatment of improving the stability of peanut emulsion and the study of the craftwork condition.The amount of protein would reach the highest when soaked into 60 ℃, 10 g/kg NaHCO3 liquid,6 h.Orthogonal experiment was used to research the selection of stabilizer,and an optimal formula was gained:SE 1.0 g/kg,GMS 2.0 g/kg,CMC-Na 1.0 g/kg，XG 0.5 g/kg,Material:water1∶15.The best condition of sterilization was 121℃，30 min. |
| Key words: peanut emulsion stability processing |
