粒粒橙饮料中琼脂最适浓度与其强度关系  

THE RELATIONS BETWEEN THE MOST SUITABLE DENSITY OF AGAR AND ITS STRENGTH IN GRANULAR ORANGE DRINKS

作　　者：黄甫[1] 

机构地区：[1]湛江水产学院基础部

出　　处：《湛江水产学院学报》1995年第2期57-59,共3页

摘　　要：用不同强度琼脂按一定的生产工艺过程和配方进行生产粒粒橙饮料的试验，结果表明，琼脂的最适浓度与琼脂强度有如下的函数关系：［琼脂强度（ｇ／ｃｍ２）］０．５６２×｛琼脂最适浓度［％（ｗ／ｖ）］｝＝２．５０／％。The author of this article conducted an experiment with agar of differentstrengths.Through the experiment,it has been found out that,the functional relations between agar strength and the most suitable agar density in Granular Orange Drinks are:[Agarstrength (g/cm2) ]0.562 × {the most suitable density of agar[% (w/v) ] }=2. 50/%.

关 键 词：饮料 琼脂 强度 浓度 粒粒橙饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]