摘要
以芒果为原料,辅以一定的稳定剂,配制出营养丰富,风味独特芒果汁饮料。通过不同均质压力、稳定剂组合试验,考察芒果汁饮料的稳定性。探索出最佳的稳定条件:在均质温度为60℃的条件下,分别进行25MPa、20MPa两次均质;稳定剂为黄原胶0.15%、CMC0.05%、果胶0.05%。
A mango pulpy juice characterized by abundant nutrients and special flavour was made from mango as the main material with some stabilizers added. The stability of the juice was investigated by different combinations of homogenization pressures and stabilizers. The optimal stable conditions were found out as follows： homogenization temperature 60℃, twice homogenizations at 25 MPa and 20 MPa, the compound stabilizer consisting of 0.15% XG, 0.05% CMC and 0.05% pectin.
出处
《饮料工业》
2006年第10期22-25,共4页
Beverage Industry
关键词
果肉饮料
稳定性
均质
pulpy juice
stability
homogenization
