果粒果汁饮料的稳定性研究

STUDY ON THE STABILITY OF PULP JUICE

研究了黄原胶、CMC、C型悬浮剂等4种稳定剂在果粒果汁饮料中的稳定效果。研究结果表明:C型悬浮剂的悬浮效果最好,是果粒果汁饮料的首选浮剂;黄原胶、A 悬浮剂有较好稳定效果,也可作悬浮剂使用,但用量大,液体透明度较差;而CMC不能单独做果粒果汁的悬浮剂。

This paper concentrates on the study of the stability effect of four different suspending agents including Xanthan gum,CMC and Csuspend on pulp juice.The result shows that Csuspend is the bhest choice for pulp juice.Xanthan gum and Asuspend are also good suspending agents,but a larger quantity is needed and the resulting pulp juice is not as transparent as that with Csuspend is added.CMC cannot be used as suspend for pulp juice independently.