| 海带饮料的稳定性研究 |
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| 引用本文： | 陈洪波,姜宏毅.海带饮料的稳定性研究[J].现代食品科技,2007,23(6):51-52. |
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| 作者姓名： | 陈洪波 姜宏毅 |
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| 作者单位： | 1. 浙江省质量技术监督检测研究院,浙江,杭州,310013
2. 杭州娃哈哈集团,浙江,杭州,310009 |
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| 摘 要： | 采用不同的增稠剂对海带饮料的稳定性进行研究,结果表明:琼脂、黄原胶添加到海带饮料中能起较好的稳定效果.影响海带饮料稳定性的4个因素中,混合磷酸盐影响因子最大,其次为黄原胶、琼酯、海带浓度.实验较佳配方为黄原胶0.15 %,混合磷酸盐0.012 %,琼酯0.15 %,海带浓度0.3 %(干品计)时,制成的海带饮料分布均匀,色泽适中,口感好.
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| 关 键 词： | 海带饮料 稳定性 增稠剂 |
| 文章编号： | 1673-9078（2007）06-0051-02 |
| 收稿时间： | 2007/1/20 0:00:00 |
| 修稿时间： | 2007-01-20 |
Study on the Stability of Kelp Drink |
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| CHEN Hong-bo,JIANG Hong-yi.Study on the Stability of Kelp Drink[J].Modern Food Science & Technology,2007,23(6):51-52. |
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| Authors: | CHEN Hong-bo JIANG Hong-yi |
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| Affiliation: | 1.Zhejiang Bureau of Quality and Technical Supervision, Hangzhou310013, China;2.Hangzhou Wahaha Group Co. Ltd, Hangzhou 310013, China |
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| Abstract: | The effect of several thickening agents on the stability of kelp drink was studied here. Results showed that agar and xanthan gum could stabilize the kelp drink. Mixed phosphate showed the highest impact on the stability of kelp drink, followed by xanthan gum, agar and kelp concentration. The optimal concentration of mixed phosphate, xanthan gum, agar and kelp drink were 0.012 %, 0.15 %, 0.15 %, and 0.3 %, respectively, under which the achieved product had nice color and good taste. |
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| Keywords: | Kelp drink Stability Thickening agent |
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