| 草莓汁色泽和悬浮稳定性的研究 |
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| 引用本文： | 孙利娜,王璋. 草莓汁色泽和悬浮稳定性的研究[J]. 冷饮与速冻食品工业, 2006, 12(3): 11-14 |
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| 作者姓名： | 孙利娜 王璋 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响.结果表明,在打浆时向草莓中加入0.003%半胱氨酸,可以增强花色苷的稳定性;在草莓汁中添加0.05%黄原胶和0.1% CMC的复配胶,可以有效提高草莓汁的悬浮稳定性.此条件下生产的草莓汁色泽鲜艳并具有良好的稳定性.
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| 关 键 词： | 草莓汁 花色苷 亲水性胶体 |
| 文章编号： | 1007-0818(2006)03-0011-04 |
| 收稿时间： | 2006-01-15 |
| 修稿时间： | 2006-02-20 |
Study on Colour Stability and Suspension Stability of Strawberry Juice Made by Enzymatic Hydrolysis |
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| SUN Li-na,WANG Zhang. Study on Colour Stability and Suspension Stability of Strawberry Juice Made by Enzymatic Hydrolysis[J]. Beverage & Fast Frozen Food Industry, 2006, 12(3): 11-14 |
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| Authors: | SUN Li-na WANG Zhang |
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| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Colour stability and suspension stability of strawberry juice were studied by using different anti-browning reagents. The results showed that addition of 0. 003% cysteine could improve the color stability noticeably while 0.05 % XG and 0.1% CMC could improve the suspension stability of the juice. The production had brilliant colour and ideal suspension stability. |
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| Keywords: | strawberry juice anthocyanin hydrocolloid |
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