| 饮料稳定剂的流变特性及其在饮料生产中的质量控制 |
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| 引用本文： | 陆则坚,郑宝东,陈丽娇. 饮料稳定剂的流变特性及其在饮料生产中的质量控制[J]. 农业工程学报, 1994, 10(2): 110-113 |
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| 作者姓名： | 陆则坚 郑宝东 陈丽娇 |
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| 作者单位： | 福建农学院;福建农学院;福建农学院 |
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| 摘 要： | 研究了饮料生产中常用两种稳定剂羧甲基纤维素钠(CMC—Na)和在一般食品介质中的粘度变化规律,以及粒粒橙汁和酸奶的生产工艺及其质量控制。试验表明,不同生产厂家生产的同一种稳定剂的粘度等特性不同。试验结果为饮品生产过程中的质量控制提供参考数据。
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| 关 键 词： | 饮料 流变模型 粘度 质量控制 |
| 收稿时间： | 1993-05-04 |
| 修稿时间： | 1994-05-04 |
Test on the Rheological Behaviour of Beverage Stabilizer and Beverage Quality Control |
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| Lu Zejian,Zheng Baodong and Chen Lijiao. Test on the Rheological Behaviour of Beverage Stabilizer and Beverage Quality Control[J]. Transactions of the Chinese Society of Agricultural Engineering, 1994, 10(2): 110-113 |
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| Authors: | Lu Zejian Zheng Baodong Chen Lijiao |
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| Affiliation: | Fujian Agricultural College |
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| Abstract: | The paper studied the characteristics of two commonly used stabilizers, CMC - Na (car-boxymethyl cellulose) and agar-agar, espacilly their variations of viscosity in common beverages. Furthermore ,the technological process and quality control of Li Li-orange juice and sour milk processes are also discussed . The test results showed that the same stabilizer made by different manufacturers had different viscosity characteristics. The results can be used as reference for quality control in beverage processing. |
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| Keywords: | Beverage Rheological behaviour Viscosity Quality control |
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