| 浑浊型番茄饮料稳定性的研究 |
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| 引用本文： | 戚向阳,彭光华,陈维军.浑浊型番茄饮料稳定性的研究[J].饮料工业,2003,6(2):30-32. |
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| 作者姓名： | 戚向阳 彭光华 陈维军 |
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| 作者单位： | 1. 华中农业大学食品科技系,湖北,武汉,430070
2. 中化宁波进出口公司,浙江,宁波,315000 |
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| 摘 要： | 对浑浊型番茄钦料在加工贮藏过程中易出现的分层及色泽变暗的不稳定现建进行研究，结果发现，0．15％的羧甲基纤维素钠、0．4％海藻酸丙二酵由及0．2％的黄原胶组成的复合稳定剂稳定效果较好，而0．6％的茶多酚对番茄钦料中的番茄红素等色素有显著的保护作用。
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| 关 键 词： | 浑浊型 番茄饮料 稳定性 复合稳定剂 |
| 修稿时间： | 2002年9月22日 |
Study on stability of cloudy tomato beverages |
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| QI Xiang-yang,PENG Guang-hua.Study on stability of cloudy tomato beverages[J].Beverage Industry,2003,6(2):30-32. |
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| Authors: | QI Xiang-yang PENG Guang-hua |
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| Abstract: | Some instabilities (layering, colour darkening, etc. ) frequently appearing during the production and storage of cloudy tomato beverages were studied. The results indicated that a complex stabilizer consisting of 0. 15% CMC, 0. 4% PCG and 0. 2% xanthan gum could stabilize the beverages satisfactorily, and that 0. 6% tea polyphenol had a good protection effect on the pigments (such as lycopene) in tomato beverages. |
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| Keywords: | tomato beverage pigment stability |
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