[1]胡靖,彭颖等.酵母抽提物复合膏状调味料稳定性研究[J].中国调味品,2021,46(5):77-79.
　Study on Viscosity and Stability of Yeast Extract Compound Paste Flavoring[J].CHINA CONDIMENT,2021,46(5):77-79.
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酵母抽提物复合膏状调味料稳定性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
77-79
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Study on Viscosity and Stability of Yeast Extract Compound Paste Flavoring
作者:
胡靖; 彭颖等
文献标志码:
A
摘要:
以酵母抽提物复合膏状调味料为研究对象，通过单因素实验研究变性淀粉和黄原胶对其流动性和粘度影响以及蔗糖酯-9和吐温60对其稳定性和产品分层时间的影响。结果表明：变性淀粉添加量为1.2%，黄原胶为0.05%时，样品流动性和粘度5000~10000mpa·s。蔗糖酯-9添加量为0.04%吐温60为0.16%分层30天延长至135天。
Abstract:
With yeast extract compound cream sauces as the research object, by single factor and the distribution of the experimental study of modified starch and xanthan gum on its liquidity and viscosity influence and sucrose ester SE-9 and twain layer to its stability and product to 60 time results show that the influence of modified starch content was 1.2%, xanthan gum was 0.05%, the sample liquid and viscosity range is 5000 ~ 10000 mpa s in the sucrose ester SE-9 adding amount is 0.04% twain 60 is 0.16%, compound paste seasoning stratification time by 30 days to 135 days.
更新日期/Last Update: 2021-05-14