| 运用蜂蜜稳定胡萝卜汁的研究 |
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| 引用本文： | 王淼. 运用蜂蜜稳定胡萝卜汁的研究[J]. 蜜蜂杂志, 2003, 0(4): 5-6 |
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| 作者姓名： | 王淼 |
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| 作者单位： | 云南农业大学东方蜜蜂研究所,云南,昆明,650201 |
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| 摘 要： | 用蜂蜜作胡萝卜汁的稳定剂 ,可使胡萝卜汁的稳定性增强。选用羧甲基纤维素 (CMC)、果胶、琼脂和黄原胶作胡萝卜汁的稳定剂 ,其稳定效果不理想。据实验结果 ,建议在胡萝卜汁中加入蜂蜜量为 1 0 %。
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| 关 键 词： | 胡萝卜汁 蜂蜜 稳定性 |
| 文章编号： | 1003-9139(2003)04-0005-02 |
| 修稿时间： | 2003-01-20 |
Study of Using Honey to Stabilize Carrot Juice |
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| WANG Miao. Study of Using Honey to Stabilize Carrot Juice[J]. Journal of Bee, 2003, 0(4): 5-6 |
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| Authors: | WANG Miao |
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| Abstract: | Using honey as stabilizer in carrot juice,Stability of carrot juice was raised. Selecting CMC,Pectin,Agar or XG to stabilize carrot juice ,the effect of stability was not ideal.According to experimental result ,There was a suggestion to add 10% honey in carrot juice. |
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| Keywords: | Carrot juice Honey Stability |
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