酪朊酸钠

酪朊酸钠在含乳咖啡饮料中的应用研究

Study of sodium caseinate on its application in the milk coffee

结果表明，分级膜分离方法对酪朊酸钠水解液中的混和肽类能按照分子量大小进行有效的分离。

The result showed that fractional ultrafiltration separation can effectively separate sodium caseinate peptides .

研究了不同水解时间的瓜尔豆胶对蛋白质-多糖Maillard反应共聚物的乳化特性的影响及不同水相条件下共聚物与酪朊酸钠乳化特性的差异。

Effects of guar gum hydrolyzing time on emulsifying properties of protein-polysaccharide conjugates by Maillard reaction and differences of emulsifying properties between the conjugates and sodium caseinate at different aqueous conditions were studied .

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。

The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied .

加入15%玉米油，3%乳化剂，3%酪朊酸钠和40%糊精微胶囊化后喷雾干燥得到胡萝卜速溶粉。

A powder of ready to drink of carrot juice was prepared by adding 15 % of corn oil , 3 % of emulsifiers , 3 % of sodium caseinate and 40 % of maltodextrin into enzymatic prepared carrot juice using micro-encapsulation and spray drying techniques .