摘要
将黄原胶、羧甲基纤维素钠、海藻酸钠、明胶、卡拉胶单独或混合使用作为包埋剂 ,包埋碱 (食用小苏打 )后放入干燥箱 ,在 60℃下烘干 2 4h ,然后取包埋物与柠檬酸、市售果粉混合 ,可以制造出橙味果粉产气固体饮料。通过对比试验确定最佳包埋剂为海藻酸钠—羧甲基纤维素混合胶 ;混合胶各组分的浓度分别 2 %和 1 5 % ,比例为 5 :1。
Xanthan gum, carboxy-methyl-cellulose (CMC), sodium alginate, gelatin and carragheenin gum were used separately or jointly to encompass sodium bicarbonate. After drying at 60℃ for 24 hours in a oven, the resulting substance was mixed with citric acid and commercial fruit powder to give orange-flavoured sparkling drink powder. Comparison tests showed the optimal encompassing agent as a mixture of 2% sodium alginate and 1.5% CMC at a ratio of 5∶1.
出处
《饮料工业》
2001年第4期22-26,49,共6页
Beverage Industry
