摘要
将不同的亲水胶体添加于银杏浊汁中,结果发现高酯果胶、瓜儿豆胶和亚麻籽胶对银杏浊汁的稳定效果较好。对分别加入这3种胶体的银杏浊汁进行储藏稳定性研究,结果表明:0.05%(w/v)的亚麻籽胶对银杏浊汁在储藏期间保持混浊稳定性的效果最好。银杏浊汁的混浊稳定性要依靠悬浮颗粒间的静电排斥作用,更主要的是依靠亲水胶体增稠所提高的大分子空间排斥作用。
The different hydrocolloids were added to ginkgo cloudy juice. The results shows that guar gum, flaxseed gum and pectin had good stability for ginkgo juice. The effects of there hydrocolloids on storage stability of the ginkgo cloudy juice were studied. The 0.05%（w/v） flaxeed gum allowed the ginkgo cloudy juice to have good cloudy stability during storage.
出处
《食品科技》
CAS
北大核心
2006年第4期88-91,共4页
Food Science and Technology
基金
江苏省科技攻关项目(BE2003316)。
关键词
银杏浊汁
瓜儿胶
亚麻籽胶
果胶
稳定性
ginkgo cloudy juice
guar gum
flaxeed gum
pectin
stability
