柑桔汁悬浮稳定机理的探讨

柑桔汁的混浊稳定机理研究 .结果表明 ,均质可以降低柑桔汁悬浮颗粒的大小 ,从而提高产品的稳定性 ,但是均质的压力高于 1 9.6MPa时 ,悬浮颗粒过小 ,贮存期间颗粒易合并而破坏混浊稳定性 .添加蔗糖可以增大柑桔汁的密度 ,稳定剂可以提高柑桔汁的粘度 ,从而降低了悬浮颗粒沉降速度 ,提高产品的稳定性 .研究还发现 ,复配稳定剂对柑桔汁稳定作用优于单一稳定剂 ,这是因为大分子之间产生协同作用所致

Study on the Mechanism of Cloud Stability of Orange Juice

The mechanism of cloud stabilization for orange juice was investigated. The results indicated that the homogenization could enhanced the cloud stability of juice by decreasing the size of the particles. However, while homogenized at pressure higher than 19.6 MPa, the particles were easy to aggregate, and the cloud stability was destroied. The sugar also could increase the density of the juice serum and contribute to the stabilization of the product. The stabilizers in the juice could increase the juice viscosity and improve the juice stability by decreasing the sedimentation velocity of the particles. It was found that due to the interaction of macromolecules, the blend stabilizers had more effect on the stability of juice cloud than single one.