| 均质压力和稳定剂对复合果蔬汁体态稳定性研究 |
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| 引用本文： | 张丽华,韩永斌,顾振新,陈培奇,刘安虎,邱永新.均质压力和稳定剂对复合果蔬汁体态稳定性研究[J].食品科学,2006,27(1):112-114. |
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| 作者姓名： | 张丽华 韩永斌 顾振新 陈培奇 刘安虎 邱永新 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室； 连云港东海果蔬汁有限公司 |
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| 摘 要： | 以番茄、草莓、胡萝卜和葡萄原汁制成的混浊型复合果蔬汁为试材,进行不同均质压力、稳定剂组合试验,考察复合果蔬汁的体态稳定性。结果表明:均质压力为30MPa时,复合果蔬汁的浊度和不稳定性悬浮物最小;复合稳定剂组合为黄原胶0.15%+CMC0.05%+果胶0.05%时其稳定效果最好。
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| 关 键 词： | 果蔬汁 浊度 悬浮物 体态稳定性 |
| 文章编号： | 1002-6630（2006）01-0112-03 |
| 收稿时间： | 2005-02-26 |
| 修稿时间： | 2005-02-26 |
Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice |
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| ZHANG Li-hua,HAN Yong-bin,GU Zhen-xin,CHEN Pei-qi,LIU An-hu,QIU Yong-xin.Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice[J].Food Science,2006,27(1):112-114. |
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| Authors: | ZHANG Li-hua HAN Yong-bin GU Zhen-xin CHEN Pei-qi LIU An-hu QIU Yong-xin |
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| Affiliation: | 1.Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University;2. Dong Hai Fruit Juice Co Ltd. |
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| Abstract: | Raw strawberry, tomato, carrot and grape were juiced respectively. The four kinds of juices were mixed proportionally, added with different gels, and then subjected to a range of 10 to 50 MPa for homogenization. The stability of the mixed vegetable and fruit juice was investigated. It indicated that minimum suspended substance content (SSC) was observed with a homogenization pressure (HP) of 30 MPa. The optimum combination of stabilizing agents was 0.15% xanthan gum (XG), 0.05% CMC and 0.05% pectin. |
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| Keywords: | vegetable and fruit juices turbidity suspended substance stability |
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