摘要
以猕猴桃为原料,辅以一定的稳定剂,配制的猕猴桃果汁饮料经均质等工艺处理,使得猕猴桃果汁不仅营养丰富,并且风味独特,稳定性好。通过实验探索出最佳的稳定条件,即在温度60℃条件下分别进行25、20MPa两次均质;稳定剂为黄原胶0.15%,羧甲基纤维素钠0.12%,藻酸丙二醇酯0.06%。
KiWi was chosen as the raw material to prepare KiWi juice,and some stabilizer was added into it,followed by homog enization etc.The KiWi juice is not only full of nutrition,but also has distinctive taste and g o od stability.The best stabilizing effect was obtained by homog enizing juic e at 60℃,25MPa and20MPa respectively and at the same time the follo wing stabilizers were added:XG0.15%,CMC-Na 0.12%,PGA0.06%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第7期57-59,共3页
Science and Technology of Food Industry
关键词
猕猴桃果汁
均质
稳定剂
KiWi juice
homog enization
stabilizer
