| 混浊胡萝卜橙汁生产中稳定性的研究 |
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| 引用本文： | 叶波,蒲彪. 混浊胡萝卜橙汁生产中稳定性的研究[J]. 食品工业, 2006, 0(2) |
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| 作者姓名： | 叶波 蒲彪 |
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| 作者单位： | 四川农业大学食品系，四川农业大学食品系 雅安 625014，雅安 625014 |
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| 基金项目： | 国家科技攻关计划课题,课题编号2001BA501A23。 |
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| 摘 要： | 研究了七种单一稳定剂对胡萝卜橙汁稳定性的影响,并从中选择了三种稳定剂进行复合,研究其稳定性。结果表明,黄原胶、瓜儿豆胶和海藻酸钠对原料的稳定性较其它几种更好。将这三种进行复合,结果表明黄原胶:瓜儿豆胶:海藻酸钠按3:1:1的比例,添加量为0．12％,使胡萝卜橙汁达到很好的稳定效果。
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| 关 键 词： | 胡萝卜橙汁 稳定剂 稳定性 |
The Stability of Cloudy Carrot-Orange Juice |
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| Ye Bo,Pu Biao Food. The Stability of Cloudy Carrot-Orange Juice[J]. The Food Industry, 2006, 0(2) |
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| Authors: | Ye Bo Pu Biao Food |
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| Affiliation: | Ya'an 625014 |
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| Abstract: | The effect of seven stabilizers on the stability of cloudy carrot-orange juice was studied. Results show that xanthan gum, sodium alginate and guar gum imparted a superior stability characteristic on the juice than others. The propotion of compound with three gum which was 3 : 1 : 1 can made the juice better stabilitized. |
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| Keywords: | carrot-orange juice:stabilizer stability |
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