摘要
对浑浊型番茄饮料在加工贮藏过程中易出现的分层及色泽变暗的不稳定现象进行研究,结果发现,0.15％的羧甲基纤维素钠、0.4％海藻酸丙二醇酯及0.2％的黄原胶组成的复合稳定剂稳定效果较好,而0.6％的茶多酚对番茄饮料中的番茄红素等色素有显著的保护作用。
Some instabilities (layering, colour darkening, etc. ) frequently appearing during the production and storage of cloudy tomato beverages were studied. The results indicated that a complex stabilizer consisting of 0. 15% CMC, 0. 4% PCG and 0. 2% xanthan gum could stabilize the beverages satisfactorily, and that 0. 6% tea polyphenol had a good protection effect on the pigments (such as lycopene) in tomato beverages.
出处
《饮料工业》
2003年第2期30-32,共3页
Beverage Industry
