摘要
目的:选择合适的沙刺果汁稳定剂,以保持沙棘果汁的稳定性。方法:通过单因素试验对沙棘果汁稳定剂的选用进行了探讨。结果:沙棘果汁饮料的最佳乳化稳定剂为黄原胶,添加量为0.2%,羧甲基纤维素钠(CMC-Na)和单甘酯的稳定效果均不理想。结论:工艺简单可行,成本低廉,具有很好的市场开发前景。
[Objective] To select suitable stabilizers to keep the stability of sea buckthorn juice.[Method] Single-factor experimentswere conducted to study the selection of stabilizers for sea buckthorn juice.[Results] The optimum emulsion stabilizer for seabuckthorn juice was xanthan gum,with a dosage of 0.2%,while CMC-Na and monoglyceride could not stabilize the juice well.[Conclusion] The process is simple,feasible and low-cost with good prospects for market development.
出处
《饮料工业》
2011年第1期18-20,共3页
Beverage Industry
关键词
沙棘汁
稳定剂
选择
sea buckthorn juice
stabilizer
selection
