| 甘蓝复合果蔬汁的稳定性 |
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| 引用本文： | 顾小璐,张慜,孙金才,马熙. 甘蓝复合果蔬汁的稳定性[J]. 食品与生物技术学报, 2004, 23(5): 29-33 |
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| 作者姓名： | 顾小璐 张慜 孙金才 马熙 |
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| 作者单位： | 1. 江南大学,食品学院,江苏,无锡,214036
2. 浙江海通食品集团股份有限公司,浙江,慈溪,315300 |
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| 摘 要： | 单一的稳定剂并不能解决甘蓝复合果蔬汁的稳定性问题,而多种稳定剂的稳定效果较好,为此挑选出较好的3种稳定剂,对其进行不同比例的复配,观察一段时间的相对粘度及浊度变化,发现两种稳定剂的复配就能达到稳定的效果,最佳添加量(质量分数)为果胶0.07%,黄原胶0 03%.
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| 关 键 词： | 复合果蔬汁 相对粘度 浊度 稳定性 |
| 文章编号： | 1009-038X(2004)05-0029-05 |
| 修稿时间： | 2004-01-05 |
The Stability of Brassica oleracea Compounded Juice |
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| GU Xiao-lu~,ZHANG Min~,SUN Jin-cai~,MA Xi~. The Stability of Brassica oleracea Compounded Juice[J]. Journal of Food Science and Biotechnology, 2004, 23(5): 29-33 |
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| Authors: | GU Xiao-lu~ ZHANG Min~ SUN Jin-cai~ MA Xi~ |
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| Affiliation: | GU Xiao-lu~1,ZHANG Min~1,SUN Jin-cai~2,MA Xi~2 |
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| Abstract: | The single colloid can not deal with the stability of Brassica oleracea compounded juice. By analyzing of the changes in the relative viscosity and clarity rate, it was found that better stability could be achieved by blending two colloids. The formula is 0.07% pectin and 0.03% xanthan. |
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| Keywords: | compounded juice related viscosity clarity rate stability |
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