红枣果肉汁产业化生产中的稳定性研究  

Study on stability of jujube nectar in industrialized production

作　　者：李琳[1] 邓艳[1] 代绍娟[1] 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832003

出　　处：《饮料工业》2009年第10期28-29,36,共3页Beverage Industry

摘　　要：对红枣带肉果汁的稳定性进行了研究。结果表明,在各种稳定剂稳定作用的验证中,黄原胶∶瓜儿胶∶CMC为1∶1∶1且用量分别为0.5%时,红枣汁的稳定性较好,口感清爽不粘口。The stability of jujube nectar was studied. The results indicated that, in the verification of the stabilizing effects of a variety of stabilizers, xanthan gum ： guar gum ： CMC = 1 ： 1 ： 1 = 0.5% ： 0.5% ： 0.5% guaranteed the better stability of the jujube nectar, which was refreshing but not sticky.

关 键 词：红枣 果肉汁 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]