摘要
单一的稳定剂并不能解决甘蓝复合果蔬汁的稳定性问题,而多种稳定剂的稳定效果较好,为此挑选出较好的3种稳定剂,对其进行不同比例的复配,观察一段时间的相对粘度及浊度变化,发现两种稳定剂的复配就能达到稳定的效果,最佳添加量(质量分数)为果胶0.07%,黄原胶0 03%.
The single colloid can not deal with the stability of Brassica oleracea compounded juice. By analyzing of the changes in the relative viscosity and clarity rate, it was found that better stability could be achieved by blending two colloids. The formula is 0.07% pectin and 0.03% xanthan.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第5期29-33,共5页
Journal of Wuxi University of Light Industry
关键词
复合果蔬汁
相对粘度
浊度
稳定性
compounded juice
related viscosity
clarity rate
stability
