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| 结冷胶在悬浮饮料体系中的应用研究 | |
| 引用本文： | 朱姝宾,李龙伟,陆启明,闫锁. 结冷胶在悬浮饮料体系中的应用研究[J]. 饮料工业, 2011, 14(9): 11-13. DOI: 10.3969/j.issn.1007-7871.2011.09.002 |
| 作者姓名： | 朱姝宾 李龙伟 陆启明 闫锁 |
| 作者单位： | 河南财鑫糖业有限公司技术中心,河南郸城,477150 |
| 摘 要： | [目的]研究结冷胶在悬浮饮料体系中的应用。[方法]分别以结冷胶、碳酸钙、多聚磷酸钠、柠檬酸为单因素,制备悬浮溶液,评定不同因素对悬浮体系的悬浮能力及稳定性等性能的影响。并以结冷胶、碳酸钙、多聚磷酸钠、柠檬酸为试验因素,选用L9(34)正交试验,通过对产品的感官评定与方差分析,得出用结冷胶制备悬浮体系的最佳配方。[结果]最佳配方为:结冷胶0.018%、碳酸钙0.04%、多聚磷酸钠0.02%、柠檬酸0.2%。[结论]为结冷胶在悬浮饮料中应用提供依据。 |
| 关 键 词： | 结冷胶 碳酸钙 多聚磷酸钠 柠檬酸 |
Research on use of gellan gum in suspended beverage systems |
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| ZHU Shu-bing,LI Long-wei,LU Qi-ming,YAN Suo. Research on use of gellan gum in suspended beverage systems[J]. Beverage Industry, 2011, 14(9): 11-13. DOI: 10.3969/j.issn.1007-7871.2011.09.002 | |
| Authors: | ZHU Shu-bing LI Long-wei LU Qi-ming YAN Suo |
| Affiliation: | ZHU Shu-bing,LI Long-wei,LU Qi-ming,YAN Suo(R&D Center of Caixin Sugar Co.,Ltd.,Dancheng 477150,Henan,China) |
| Abstract: | [Objective] To study the use of gellan gum in suspended beverage systems. [Method] Suspension solutions were prepared with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the single factor, respectively. The influences of different factors on the suspending power and stability of the suspension systems were assessed, and with gellan gum, calcium carbonate, sodium triply phosphate and citric acid as the test factors, through L9(34) orthogonal experiments, the sensory evaluations of ... |
| Keywords: | gellan gum calcium carbonate sodium triply phosphate citric acid |
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