摘要
羧甲基纤维素钠、海藻酸钠、黄原胶的酸性水溶液的粘度和稳定性与稳定剂的浓度、复合情况、酸度及杀菌条件有关,使用适当的复合稳定剂可以使果肉饮料在较低粘度下稳定。
The viscosity and stabilization of the solution depends on the density of stabilizers, composition, acidity, and temperature of disinfection. The suitable stabilizer makes fruit nectar stability with lower viscosity.
出处
《食品与机械》
CSCD
1996年第2期18-20,共3页
Food and Machinery
关键词
果肉饮料
稳定剂
特性
饮料
Fruit nectar Stabilizer Characteristic
