glycerin monostearate

The results show that CMC was 0.5%, Xanthan gum was 0.1%, Glycerin monostearate monostearin was 0.3% and compound phosphoric acid salt was 0.15%, they could not only decrease the cracking rate and collapse but also obviously improve their texture and tactility.

结果表明最优组合为：CMC0.5%，黄原胶0.1%，分子蒸馏单甘酯0.3%，复合磷酸盐0.15%，该组合能够降低冻裂率和塌陷度，改善汤圆的感官品质。

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The results show that a reliable stability can be got by producing peanut milk with homogenizing and high temperature sterilizing, and adding 0.2% distillation glycerin monostearate, 0.12% CMC-Na into it.

结果表明：花生奶生产中使用0.2%的分子蒸馏单甘酯与0.12%的CMC－Na，工艺上采用均质，高温杀菌，可获得可靠的稳定效果。

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