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題名 | 以模式系統探討酪蛋白鹽類及乳化劑對粉末食品品質之影響=Effects of Caseinate and Foaming on the Quality of Powder Food in Model System |
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作者 | 曾道一; 吳景陽; Tzeng, D. I.; Wu, J. Y.; |
期刊 | 大仁學報 |
出版日期 | 19990500 |
卷期 | 17 1999.05[民88.05] |
頁次 | 頁25-43 |
分類號 | 463 |
語文 | chi |
關鍵詞 | 模式系統; 酪蛋白鹽類; 乳化劑; 粉未食品品質; |
中文摘要 | 在原料配方之方面,不同酪蛋白鹽類的溶解速率以ALANATE-191比較高,至於泡沫生成量測以含鈣鹽之酪蛋白較少。在乳化劑之應用上,HLB值高之乳化劑和HLB值低之乳化劑混合使用時,效果比單獨使用者高,且泡沫生成量較少。關於成品泡沫防止方面,消泡劑Myvacet 9-40對於泡沫之防止效果不佳。建議將鈣鹽與鈉鹽之酪蛋白混合使用,同時將乳化劑 Myvate 8-20E量增加,共同作用,將可使泡沫減少26%,同時產品安定性亦顯著提升,預期於室溫可保持一年之久而不變質。 |
英文摘要 | Different caseinate causes different solubility rate and foaming properties. The solubility rate of ALANATE-191 is higher than others, but the Calcium caseinate produce little foaming volume. The application of emulsifier, combined emulsifiers with high HLB value and low HLB value can increase its emulsifying ability and decrease the foaming properties. The method for preventing or lowing foaming. The antifoaming agent (myvacet 9-10) has no effect on the foaming from samples. Additions of Sodium caseinate, Calcium caseinate, and emulsifier Myvatex 8-20E were suggested to prevent foaming. Form this composition, the endproducts can reduce foaming about 26% and keep its quality more than one year. |
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