液态植脂咖啡伴侣的稳定性研究
Modern Food Science and Technology(2008)
Abstract
本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。结果表明:一级均质压力为150bar、二级均质压力为50bar时,均质效果较好;酪朊酸钠的添加量要在1.5%以上,才不会造成已打碎的脂肪小球重新结块和聚集。
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Key words
size distribution,stability,liquid coffee whitener
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