红枣果肉汁产业化生产中的稳定性研究

Study on stability of jujube nectar in industrialized production

对红枣带肉果汁的稳定性进行了研究。结果表明,在各种稳定剂稳定作用的验证中,黄原胶∶瓜儿胶∶CMC为1∶1∶1且用量分别为0.5%时,红枣汁的稳定性较好,口感清爽不粘口。

The stability of jujube nectar was studied. The results indicated that, in the verification of the stabilizing effects of a variety of stabilizers, xanthan gum ： guar gum ： CMC = 1 ： 1 ： 1 = 0.5% ： 0.5% ： 0.5% guaranteed the better stability of the jujube nectar, which was refreshing but not sticky.