| 枸杞复合果蔬汁饮料的稳定性研究 |
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| 引用本文： | 董文江,刘敦华.枸杞复合果蔬汁饮料的稳定性研究[J].饮料工业,2008,11(6):20-23. |
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| 作者姓名： | 董文江 刘敦华 |
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| 作者单位： | 宁夏大学农学院,宁夏银川,750021 |
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| 摘 要： | 以枸杞、葡萄、菠萝制成的复合果蔬汁为试材，分别对其热稳定性，酸稳定性，均质条件稳定剂优选进行了研究。结果表明：最佳均质条件为45℃、15MPa、均质1次；复合稳定剂为0.10%黄原胶、0.20%CMC和0.15%卡拉胶时稳定效果最好。
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| 关 键 词： | 枸杞复合汁 正交试验 稳定性 |
Study on stability of compound juice drink of medlar |
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| DONG Wen-Jiang,LIU Dun-hua.Study on stability of compound juice drink of medlar[J].Beverage Industry,2008,11(6):20-23. |
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| Authors: | DONG Wen-Jiang LIU Dun-hua |
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| Affiliation: | (Agricultural College, Ningxia University, Yinchuan 750021, Ningxia, China) |
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| Abstract: | The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied. The results indicated that the optimal homogenization conditions were 45℃, 15 MPa and one homogenization, and that 0.10% xanthan gum, 0.20% CMC and 0.15% carrageenan gave the optimum stability. |
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| Keywords: | compound juice drink of medlar orthogonal experiment stability |
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