摘要
以枸杞、葡萄、菠萝制成的复合果蔬汁为试材,分别对其热稳定性、酸稳定性、均质条件、稳定剂优选进行了研究。结果表明:最佳均质条件为45℃、15MPa、均质1次;复合稳定剂为0.10%黄原胶、0.20%CMC和0.15%卡拉胶时稳定效果最好。
The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied. The results indicated that the optimal homogenization conditions were 45℃, 15 MPa and one homogenization, and that 0.10% xanthan gum, 0.20% CMC and 0.15% carrageenan gave the optimum stability.
出处
《饮料工业》
2008年第6期20-23,共4页
Beverage Industry
关键词
枸杞复合汁
正交试验
稳定性
compound juice drink of medlar
orthogonal experiment
stability
