摘要
对红枣带肉果汁的稳定性研究结果表明，配料中枣汁辅料汁以７３的比例较适宜。在稳定剂的使用中，０．１％的ＬＭ果胶配以０．２％的ＣａＣｌ２，或使用０．２％的ＣＭＣ－Ｎａ，或以０．１％的ＣＭＣ－Ｎａ配以０．１％的琼脂，均起到了较好的稳定作用。同时结果表明，经过两次均质处理，可以改善饮料的悬浮稳定性。
The research results for the stability of juice of red Chinese date with fruit showed that the optimal proportion of red Chinese date mud to subsidiary material mud was 7∶3. In the use of stablizer,the LM pectin(0.1%) with CaCl 2(0.2%),or CMC Na(0.2 %),or CMC Na(0.1 %)and agar(0.1 %)had better effect on stabilization. The results also showed that the suspensional stability of this fruit juice was improved by high pressure homogenization two times.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1997年第2期230-234,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
红枣
果汁
稳定性
Red Chinese date Fruit juice(Nectar) Stability
