摘要
对同一批次的银杏汁,选择四种不同的储藏条件。在这四种条件下研究银杏汁储藏稳定性,主要包括色泽稳定性和悬浮稳定性。实验结果表明,影响色泽稳定性的主要因素是光照条件,温度的高低对色泽影响不大;储藏温度是影响银杏汁悬浮稳定性的主要因素。
Four different storag e conditions (4℃,ambient temperature with sunshine,30℃and40℃)were chosen to investig ate the stability of g inkg o juice,mainly including color stability and suspension stability.From the results,the most important factor affecting color stability was sunshine.Whether temperature was hig h or not did not affect color stability g reatly.Storag e temperature was the main factor affecting suspension stability of g inkg o juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期23-25,共3页
Science and Technology of Food Industry
关键词
银杏汁
色泽稳定性
悬浮稳定性
储藏
饮料
g inkg o juice
color stability
suspension stability
storag e
