| 不同亲水胶体对蓝莓混汁贮存稳定性的影响 |
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| 引用本文： | 王银娟,许时婴. 不同亲水胶体对蓝莓混汁贮存稳定性的影响[J]. 食品与发酵工业, 2006, 32(7): 135-139 |
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| 作者姓名： | 王银娟 许时婴 |
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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： | 在蓝莓混汁中分别添加单一羧甲基纤维素钠(耐酸性CMC)和复配胶(黄原胶与耐酸性CMC)作为稳定剂,研究单一胶和复配胶对蓝莓混汁在贮存过程中的色泽稳定性和混浊稳定性的影响。结果表明,添加0·4g/L黄原胶和0·8g/L耐酸性CMC的复配胶可以使蓝莓混汁保持较好的色泽和混浊稳定性。文中还通过测定蓝莓混汁的动态流变性质和Zeta电位,初步探讨了蓝莓混汁的贮存稳定机理。
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| 关 键 词： | 蓝莓混汁 耐酸性CMC 黄原胶 贮存稳定性 动态流变性 |
| 收稿时间： | 2006-03-14 |
| 修稿时间： | 2006-06-13 |
The Effect of Hydrocolloids on the Storage Stability of Cloudy Blueberry Juice |
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| Wang Yinjuan,Xu Shiying. The Effect of Hydrocolloids on the Storage Stability of Cloudy Blueberry Juice[J]. Food and Fermentation Industries, 2006, 32(7): 135-139 |
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| Authors: | Wang Yinjuan Xu Shiying |
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| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Two kinds of hydrocolloids including acidic CMC and xanthan gum (XG) were added to cloudy blueberry juice, and their effects on color and cloud stability of the juice were studied. The optimum dosage was 0.04%(w/v) XG and 0.08% (w/v) acidic CMC. The mechanism of cloudy blueberry juice stability was also discussed by measurements of juice dynamic rheologic property and z-potential. |
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| Keywords: | cloudy blueberry juice acidic CMC xanthan gum storage stability dynamic rheologic property |
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