摘要
通过单一稳定剂和复合稳定剂对红枣带肉果汁饮料稳定效果的实验研究发现 :使用单一稳定剂不可能解决红枣带肉果汁饮料的稳定性问题 ,只有采用复合稳定剂才能使红枣带肉果汁饮料达到稳定的目的。复合稳定剂的最佳配方为 :黄原胶 0 .1 0 % (质量分数 ,下同 ) ,CMC-Na 0 .1 0 % ,糊精 0 .1 5 %。
The stability of drink jujube juice with meat was studied in single and composite stabilizer. The results showed that single stabilizer is impossibility on stability drink jujube juice with meat, composite stabilizer is favorable. The best proportion of composite stabilizer is xanthic w (glue)= 0.10%, w (CMC-Na)=0.10% and w (dextrin)=0.15%.
出处
《陕西科技大学学报（自然科学版）》
2003年第2期34-37,共4页
Journal of Shaanxi University of Science & Technology
