粒粒橙饮料的分层与汁胞萎瘪褪色的初步研究

PRELIMINARY RESEARCH ON THE SUSPENSION OF JUICE SAC BEVERAGE AND THE SHRINKING OF JUICE SAC

本文研究了热因子对琼脂悬浮稳定性的影响,分析了造成汁胞萎瘪褪色的原因,并提出了解决的办法。认为只要琼脂的加热时间不要太长,分层现象是比较容易解决的。海藻酸钙凝胶薄膜和含油溶剂预处理能很好地防止汁胞的萎瘪破碎,但操作不当容易造成褪色。

The effect of heat factor on the suspension of agar was studied and the causes of shrinking and discoloring of the juice sac were examined. The results showed that: If only the heating period is not too long,good suspension can easily be made. The film of aliginate calcium gal and the pre -disposition of oilly liquid can prevent shrinking or breaking of juice sac,but if the operation was not suitable ,discoloring may be caused.