| 果蔬型果肉饮料的生产及稳定性试验 |
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| 引用本文： | 林奇,杨振生.果蔬型果肉饮料的生产及稳定性试验[J].云南农业大学学报,1999,14(1):76-79. |
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| 作者姓名： | 林奇 杨振生 |
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| 作者单位： | 云南农业大学食品科学部 |
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| 摘 要： | 介绍了复合果蔬果肉饮料的生产工艺,比较了果胶酶处理对液化率的影响,并对几种稳定剂单独或混合使用的效果进行了试验.结果显示,果胶酶处理山楂、胡萝卜其液化率分别比对照提高32.50%和14.52%.各种稳定剂中,单独使用以0.05%～0.10%黄原胶效果最好;混合使用以0.05%～0.10%CMC+0.05%琼脂和0.05%CMC+0.05%～0.10%黄原胶效果最好.
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| 关 键 词： | 果肉饮料 生产工艺 果胶酶 液化率 稳定性 |
| 收稿时间： | 1998-10-12 |
The Processing and Stable Experiment of Fruit-vegetable Nectar |
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| Lin QiYang,ZhengshengZhao Junmei.The Processing and Stable Experiment of Fruit-vegetable Nectar[J].Journal of Yunnan Agricultural University,1999,14(1):76-79. |
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| Authors: | Lin QiYang ZhengshengZhao Junmei |
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| Institution: | Department of Food Science, Y A U, Kunming 650201 |
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| Abstract: | The
processing of fruit-vegetable nectar was given.Concentrations and effects of the use of stabilizers
as well as influencing of enzyme treatment on liquefied rate were studied.The haw and carrot
liquefied rate raised 3322% and 1403% respectively cimpared with contrast.For
stabilizers,0050% Xanthan Gum(XG)was the best for using alone.0050%CMC 005% Agar
and 005% CMC 0050% XG were better than other mixed stabilizers.*2D] |
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| Keywords: | Nectar Processing Pectinase Liquefied rate Stabilizers |
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