摘要
通过模拟体系,研究了橙汁中各可溶性成分对其混浊稳定性的影响,研究发现,橙汁可溶性成分对橙汁混浊态的影响程度为:柠檬酸>Ca2+>K+>柠檬酸×Ca2+>蔗糖>柠檬酸×K+>柠檬酸×可溶性果胶>可溶性果胶。
Fresh orang e juice contains fine particles in suspension that g ive it a″cloudy″appearance.When this unstable colloidal system collapses,the juice becomes delaminated.The present research emphasized the effect of soluble components on cloud stability.The results showed that the importance of soluble components on orang e juice cloud stability was:citric acid>Ca 2+ >K + >citric acid×Ca 2+ >sucrose>citric acid ×K + >citric acid×soluble pectin>soluble pectin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期28-30,共3页
Science and Technology of Food Industry
关键词
橙汁
可生成分
混浊态
稳定
饮料
orang e juice
soluble components
cloud
stability
