CMC-Na与几种胶体复配对山楂果肉型果汁饮料稳定性的影响

Effect of mixtures of CMC and Several Colloids on the Stability of Hawthorn Pulpy Juice Drink

研究了不同型号的CMC-Na在山楂果肉型果汁饮料中的应用效果，以及优选后的CMC-Na与瓜尔豆胶、黄原胶、海藻酸钠复配对山楂果肉型果汁饮料稳定性的影响，结果表明，FH9（粘度200-500mPa-s，取代度≥90）与海藻酸钠复配时体系的稳定性最好，优化用量为FH90．30％、海藻酸钠0．03％；其次是FH9与黄原胶复配；而FH9与瓜尔豆胶复配对体系的稳定性作用较不明显。

The effects of different CMC-Na, such as FL100, FL200, FH9, FH1500, on hawthorn pulpy juice drink （HPJD） and the influences of mixures of CMC-Na and colloids（ guar gum, xanthan gum or sodium alginate） on the stability of HPJD were studied in this paper. The results indicated that the HPJD had best stability using the mixture of FH9 and sodium alginate with their contents of 0.3% and 0.03%, respectively, followed by using the mixture of FH9 and xanthan gum.