| 慈姑饮料稳定性研究 |
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| 引用本文： | 李小娥,赵龙.慈姑饮料稳定性研究[J].农产品加工．学刊,2009(10). |
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| 作者姓名： | 李小娥 赵龙 |
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| 作者单位： | 1. 太原市旅游职业学院,山西,太原,030006
2. 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： | 研究慈姑天然保健饮料的稳定性,着重探讨稳定剂、均质条件、杀菌条件对稳定性的影响。实验结果表明,添加结冷胶0.02%,CMC0.06%,海藻酸钠0.02%的复合稳定剂,在压力5MPa下均质2次,温度121℃下杀菌5min,可得到稳定性较理想的慈姑饮料。
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| 关 键 词： | 慈姑 稳定性 杀菌 |
Study on the Processing Technology and Stability of Arrowhead Health Beverage |
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| Li Xiaoe,Zhao Long.Study on the Processing Technology and Stability of Arrowhead Health Beverage[J].Nongchanpin Jlagong.Xuekan,2009(10). |
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| Authors: | Li Xiaoe Zhao Long |
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| Institution: | 1. Taiyuan Tourism College;Taiyuan;Shanxi 030006;China;2. College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;Tianjin 300457;China |
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| Abstract: | The stability of health beverage made of arrowhead was studied in this paper. The factors of the stability of thisbeverage which affected by stabilizer, homogenization condition, sterilization condition were researched. The optimumconditions to keep it stabilizing for long were obtained. The results showed that gellan gum 0.02% , CMC 0.06% sodiumalginate 0.02%;homogenization condition,15 MPa 2 times,and the proper sterilization condition were 121 ℃ for 5 min. |
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| Keywords: | arrowhead stability |
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