摘要
初步研究了香蕉皮羧甲基纤维素(CMC)对酸性乳饮料稳定性的影响,并与几种市售CMC进行了对比。对添加香蕉皮CMC的酸性乳饮料进行了感官评定,表明香蕉皮CMC有一定延长货架期作用。
The effect of banana peel carboxymethyl cellulose (CMC)on the stability of acidic milk beverage was studied,and compared with the stability between the banana peel CMC and several markets CMC.The sensory evaluation of acidic milk beverage with banana peel CMC was carried out,and the results showed that banana peel CMC had certain prolong shelf life.
作者
戴瑞
秦盛菊
吴楠乾
李莎
王敬涵
DAI Rui;QIN Shengju;WU Nanqian;LI Sha WANG Jinghan(College of hotel management,Guilin institute of tourism Guangxi,Guangxi Guilin 541006,China)
出处
《食品工程》
2018年第4期49-51,共3页
Food Engineering
基金
广西高校中青年教师基础能力提升项目(2018KY0682)
桂林旅游学院"青年红色筑梦之旅"项目(DC012018002)
关键词
香蕉皮
羧甲基纤维素
酸性乳饮料
应用
banana peel
carboxymethyl cellulose
acidic milk beverage
application
