This paper introduced emulsifying stabilization in the processing technology of pumpkin seed powder.
对南瓜子粉加工工艺中的乳化稳定性进行了研究。
We used embedding medium to cover lipid of pumpkin seed, emulsifier and stabilizer to settle delamination of pumpkin seed serum, the effect of powder was fairly good.
采用包埋剂包裹瓜子仁中的油脂，乳化剂、稳定剂解决瓜子浆中蛋白质和脂肪的分层问题，获得了理想的成粉效果。
We used embedding medium to cover lipid of pumpkin seed, emulsifier and stabilizer to settle delamination of pumpkin seed serum, the effect of powder was fairly good.
采用包埋剂包裹瓜子仁中的油脂，乳化剂、稳定剂解决瓜子浆中蛋白质和脂肪的分层问题，获得了理想的成粉效果。
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