| 悬浮类果品饮料稳定性问题的初步实验研究 |
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| 引用本文： | 姜伟. 悬浮类果品饮料稳定性问题的初步实验研究[J]. 广东化工, 2007, 34(9): 80-81 |
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| 作者姓名： | 姜伟 |
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| 作者单位： | 漯河职业技术学院,基础部,河南,漯河,462002 |
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| 摘 要： | 悬浮类果品饮料如粒粒苹果、粒粒菠萝、各类果茶等,以其味道鲜美、营养丰富以及诱人的外观,很受广大消费者的喜爱,但其悬浮稳定性问题一直是许多类果品饮料生产的一个关键问题。以苹果粒悬浮饮料粒粒苹果为例,在实验基础上,详细地讨论了影响其悬浮稳定性的因素,提出了解决问题的方法和措施,供有关的生产和研究参考。
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| 关 键 词： | 悬浮 果品饮料 稳定性 研究 |
| 修稿时间： | 2007-03-28 |
The Preliminary Experimental Study of Suspension Stability of Suspending Fruit Beverage |
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| Jiang Wei. The Preliminary Experimental Study of Suspension Stability of Suspending Fruit Beverage[J]. Guangdong Chemical Industry, 2007, 34(9): 80-81 |
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| Authors: | Jiang Wei |
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| Affiliation: | Basis Department, Luohe Vacational and Technical College, Luohe 462002, China |
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| Abstract: | Suspending fruit beverage,such as granular apple,granular pineapple and various kinds of fruit-tea,is tasty,nutrient-rich and appearance attractive.Majority of consumers love it very much.But its suspension stability issue has been a key issue of many kinds of fruit beverage production.On an experimental basis,take granular apple beverage as an example,this paper discussed the impact of its suspension stability in detail,and supplied methods and measures to solve problems for related production and research reference. |
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| Keywords: | suspension fruit beverage stability study |
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