| CMC添加量对板栗红枣饮料稳定性的影响 |
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| 引用本文： | 李瑶瑶,陈欢欢.CMC添加量对板栗红枣饮料稳定性的影响[J].中国果菜,2015(2):11-14. |
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| 作者姓名： | 李瑶瑶 陈欢欢 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 本文以板栗、红枣为原料,制作板栗红枣饮料,研究CMC添加量对板栗红枣饮料稳定性的影响。通过感官评定、离心测稳定性、静置观察稳定层3种方法,分析比较得出,当CMC添加量为0.10%时,板栗红枣复合饮料口感较好,粘稠度较佳,可较长时间存放,综合品质最好。
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| 关 键 词： | CMC添加量 板栗红枣饮料 稳定性 |
Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions |
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| LI Yao-yao,CHEN Huan-huan.Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions[J].China Fruit and Vegetable,2015(2):11-14. |
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| Authors: | LI Yao-yao CHEN Huan-huan |
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| Institution: | LI Yao-yao;CHEN Huan-huan;School of Food Engineering and Biotechnology,Tianjin University of Science and Technology; |
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| Abstract: | |
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| Keywords: | CMC addition blending beverage with chestnut and jujube stability |
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