摘要
在蓝莓混汁中分别添加单一羧甲基纤维素钠(耐酸性CMC)和复配胶(黄原胶与耐酸性CMC)作为稳定剂,研究单一胶和复配胶对蓝莓混汁在贮存过程中的色泽稳定性和混浊稳定性的影响。结果表明,添加0·4g/L黄原胶和0·8g/L耐酸性CMC的复配胶可以使蓝莓混汁保持较好的色泽和混浊稳定性。文中还通过测定蓝莓混汁的动态流变性质和Zeta电位,初步探讨了蓝莓混汁的贮存稳定机理。
Two kinds of hydrocolloids including acidic CMC and xanthan gum （XG） were added to cloudy blueberry juice, and their effects on color and cloud stability of the juice were studied. The optimum dosage was 0.04 % （w/v） XG and 0.08 % （w/v） acidic CMC. The mechanism of cloudy blueberry juice stability was also discussed by measurements of juice dynamic rheologic property and z-potential.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期135-139,共5页
Food and Fermentation Industries
基金
江苏省科技攻关计划(农业)项目资助(No.BE2004345)
关键词
蓝莓混汁
耐酸性CMC
黄原胶
贮存稳定性
动态流变性
cloudy blueberry juice, acidic CMC, xanthan gum, storage stability, dynamic rheologic property
