几种稳定剂对格瓦斯饮料澄清效果的研究

Study on the Clarifying Effect of Several Stabilizers on Kvass Beverages

为了延长玫瑰格瓦斯饮料贮存时间,不改变香味和滋味,采用干玫瑰花,白砂糖等为主要原料,对玫瑰花格瓦斯饮料的稳定性进行研究。通过正交实验确定稳定剂的最佳复合范围是A_1B_1C_2D_1,黄原胶0.10%、卡拉胶0.05%、单甘脂0.20%、蔗糖酯0.05%时玫瑰花格瓦斯饮料的沉淀最小,沉淀率是0.30%,说明较稳定。

In order to prolong the storage time of rose gassy drink without changing the flavor and taste, this experiment used dry roses as the main raw material to study the stability of rose lattice gas beverage. The optimum compound range of stabilizers was A1B1C2D1, xanthan gum 0.10%, carrageenan 0.05%, monoglyceride 0.20%, and sucrose ester 0.05% when the rose lattice gas beverage was the least precipitated, indicating the most stable.