| 胡萝卜-苹果复合果汁稳定性的研究 |
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| 引用本文： | 陈佩,田呈瑞.胡萝卜-苹果复合果汁稳定性的研究[J].食品科技,2007,32(4):155-158. |
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| 作者姓名： | 陈佩 田呈瑞 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 对胡萝卜汁的稳定性及胡萝卜-苹果复合果汁进行了研究。结果表明,胡萝卜汁对热和酸均不稳定,其稳定剂宜选用复合稳定剂A2,用量为0.2%。胡萝卜-苹果复合果汁的最佳配方为复原苹果汁55%、胡萝卜汁25%、蔗糖8%、柠檬酸0.15%、在压力为25MPa下复合果汁均质后的稳定性最佳。
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| 关 键 词： | 胡萝卜汁 复合果汁 稳定性 |
| 文章编号： | 1005-9989(2007)04-0155-03 |
| 修稿时间： | 2006年9月1日 |
Study on the stability of carrot and apple compounded juice |
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| CHEN Pei,TIAN Cheng-rui.Study on the stability of carrot and apple compounded juice[J].Food Science and Technology,2007,32(4):155-158. |
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| Authors: | CHEN Pei TIAN Cheng-rui |
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| Abstract: | The paper has studied the stability of carrot and the compound juice made from carrot and apple. Result showe that the carrot juice isn't satble to hot and acid, and the best stability is 2% compounded stability A2.The best technological parameters for carrot and the compound juice is 55% apple juice, 25% carrot juice, 8% sugar, 0.15% citric acid, 25MPa. |
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| Keywords: | carrot juice compounded juicel stability |
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