| 不同的亲水胶体对银杏浊汁稳定性的影响 |
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| 引用本文： | 张慧,王璋,许时婴.不同的亲水胶体对银杏浊汁稳定性的影响[J].食品科技,2006,31(4):88-91. |
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| 作者姓名： | 张慧 王璋 许时婴 |
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| 作者单位： | 江南大学食品学院,教育部食品科学与安全重点实验室,无锡,214036 |
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| 摘 要： | 将不同的亲水胶体添加于银杏浊汁中,结果发现高酯果胶、瓜儿豆胶和亚麻籽胶对银杏浊汁的稳定效果较好。对分别加入这3种胶体的银杏浊汁进行储藏稳定性研究,结果表明:0.05%(w/v)的亚麻籽胶对银杏浊汁在储藏期间保持混浊稳定性的效果最好。银杏浊汁的混浊稳定性要依靠悬浮颗粒间的静电排斥作用,更主要的是依靠亲水胶体增稠所提高的大分子空间排斥作用。
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| 关 键 词： | 银杏浊汁 瓜儿胶 亚麻籽胶 果胶 稳定性 |
| 文章编号： | 1005-9989(2006)04-0088-04 |
| 修稿时间： | 2005年10月30 |
Effects of different hydrocolloids on the stability of ginkgo cloudy juice |
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| ZHANG Hui,WANG Zhang,XU Shi-ying.Effects of different hydrocolloids on the stability of ginkgo cloudy juice[J].Food Science and Technology,2006,31(4):88-91. |
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| Authors: | ZHANG Hui WANG Zhang XU Shi-ying |
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| Abstract: | The different hydrocolloids were added to ginkgo cloudy juice. The results shows that guar gum, flaxseed gum and pectin had good stability for ginkgo juice. The effects of there hydrocolloids on storage stability of the ginkgo cloudy juice were studied. The 0.05%(w/v) flaxeed gum allowed the ginkgo cloudy juice to have good cloudy stability during storage. |
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| Keywords: | ginkgo cloudy juice guar gum flaxeed gum pectin stability |
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