磷酸盐对豆乳饮料稳定性的影响
The Food Industry（2009）
Abstract
从乳化稳定性、沉淀率及口感、色泽等方面,采用单因素试验及正交试验分别研究单个磷酸盐及复合磷酸盐对豆乳稳定性的影响,筛选出几个适用于豆乳的单个磷酸盐;复合磷酸盐的最佳配比为六偏磷酸钠∶三聚磷酸钠∶焦磷酸钠=1∶1∶2,且添加总量为0.08%。
MoreTranslated text
Key words
stability of emulsifi cation,color and taste,soymilk,ratio of sedimentation,phosphates
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined