摘要
对几种常见的稳定剂琼脂．羧甲基纤维素(CMC)、果胶、海藻酸钠、黄原胶、明胶的稳定性能作了一系列的研究。从中作了筛选试验,结果表明:由琼脂和羧甲基纤维素复合而成的稳定剂悬浮性能良好,在溶液中可长期保持稳定。同时,从浓度、温度、pH值、非电解质的影响四个方面对该复合悬浮剂的特性作了探讨,并在胡萝卜汁和粒粒桔汁饮料中作了应用试验。
The stability of agar, carboxymethylceJIulose (CMC), pectin、 sodium alginate、 Xantham gum、 gelatin were studied. Results showed that compound stabilizer made from agar and CMC pessesses suspension property, and could maintain stable in solution for a long time. The influences of concentration、 temperature, pH value、 non-electrolyte on the suspension property of this compound stabilizer are discussed . Application tests are made in carror juice and orange drink。
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第8期20-23,共4页
Food Science
关键词
稳定剂
悬浮性
羧甲基纤维素
琼胶
Stabilizer Suspension Agar Carboxymethyleellulose
