胡萝卜汁悬浮稳定性的研究

Study on stability of carrot juice

通过添加稳定剂对胡萝卜汁进行稳定化处理,研究了六种单一稳定剂对胡萝卜汁稳定性的影响。通过筛选,将黄原胶、瓜尔豆胶和海藻酸钠这三种稳定剂进行复合,结果表明:黄原胶、瓜尔豆胶和海藻酸钠用量均为0.15%时,胡萝卜汁达到很好的稳定效果。

The stability of carrot juices was studied by the addition of stabilizers. Through the single-factor experiments on six stabilizers, three of them-xanthan gum,guar gum and sodium alginate were selected which had significant effects on the stability of carrot juice. The results showed that when the dosage of xanthan gum, guar gum and sodium alginate were all 0.15% ,the iuice was better stabilized.