摘要
本文主要研究了PGA对果肉型果汁饮料品质的影响。通过单因素实验,对产品的稳定性进行评价,找出果肉型果汁饮料中PGA的最适添加量为0.03%~0.05%,然后通过正交实验得出复配功能配料的最佳添加量为PGA 0.03%、CMC-Na 0.15%、黄原胶0.07%、海藻酸钠0.10%。
This paper mainly studied the effect of PGA on the quality of fruit pulp juice beverage. Through single factor experi-ment, the stability of the product was evaluated, and the optimum adding amount of PGA in the pulp juice beverage was found to be 0.03%~0.05%. Then the orthogonal experiment showed that the optimum adding amount of the compound functional ingredients was 0.03% PGA, 0.15% CMC-Na, 0.07% xanthan gum and 0.10% Citrus fiber.
出处
《食品与营养科学》
2023年第2期122-130,共9页
Hans Journal of Food and Nutrition Science
