| 沙棘果汁乳化稳定性研究 |
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| 引用本文： | 何志勇,夏文水,项建琳.沙棘果汁乳化稳定性研究[J].食品科技,2004(10):63-65. |
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| 作者姓名： | 何志勇 夏文水 项建琳 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 对沙棘果汁的乳化剂、稳定剂及其配比的选择和乳化工艺进行研究。结果表明:通过添加0.15%的稳定剂和0.15%的复合乳化剂,可使沙棘果汁乳化1%的沙棘油,得到一种具有营养保健价值和贮藏稳定性的沙棘果汁产品。
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| 关 键 词： | 沙棘果汁 乳化剂 稳定剂 |
| 文章编号： | 1005-9989(2004)10-0065-03 |
| 修稿时间： | 2004年5月13日 |
Study on emulsifying stability of sea buckthorn juice |
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| HE Zhi-yong,XIA Wen-shui,XIANG J ian-lin.Study on emulsifying stability of sea buckthorn juice[J].Food Science and Technology,2004(10):63-65. |
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| Authors: | HE Zhi-yong XIA Wen-shui XIANG J ian-lin |
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| Abstract: | The emuls ifying technology of s ea buckthorn juice an d the s election of emuls ifiers and s tabiliz ers and their ratio were inves ti gated.The res ults s howed that1%oil from s ea buckthorn was emuls ified in the juice by adding0.15%s tabiliz ers and0.15%emuls ifier mixture,and a new s ea buc kthorn drinks with functional value and s helf s tability was prepared. |
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| Keywords: | sea buckthorn juice emuls ifier s tabilizer |
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