| 亲水胶体在稳定香蕉饮料中的应用 |
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| 引用本文： | 陈丽平,王海鸥.亲水胶体在稳定香蕉饮料中的应用[J].食品科技,2005(6):67-69. |
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| 作者姓名： | 陈丽平 王海鸥 |
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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： | 通过测定饮料的混浊稳定性,比较几种亲水胶体对香蕉饮料的稳定作用,选择其中几种稳定效果较好的胶进行复配实验,最终确定添加0.1%的胶体组合A∶D∶B=2∶1∶2作为香蕉饮料的稳定剂。
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| 关 键 词： | 香蕉饮料 亲水胶体 混浊稳定性 流变 黏度 |
| 文章编号： | 1005-9989(2005)06-0067-03 |
| 修稿时间： | 2005年1月10日 |
Application of hydrocolloids on stabilizing banana juice |
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| CHEN Li-ping,WANG Hai-ou.Application of hydrocolloids on stabilizing banana juice[J].Food Science and Technology,2005(6):67-69. |
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| Authors: | CHEN Li-ping WANG Hai-ou |
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| Abstract: | The paper compared the effects of some hydrocolloids on stabilizing banana juice. According to the value of cloud stability, several hydrocolloids have been chosen to compound in different proportion. Finally combination of 0.04% gum A and 0.02% gum D and 0.04% gum B was confirmed as the best additive of stable banana juice. |
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| Keywords: | banana juice hydrocolloids cloud stability rheology viscosity |
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