粒粒黄桃汁饮料果粒悬浮性的研究  

Study on the Suspension of Granular Peach Juice Drinks

作　　者：丁培峰[1] 史忠林[1] 

机构地区：[1]河北北方学院,河北张家口075000

出　　处：《北方园艺》2012年第4期154-156,共3页Northern Horticulture

基　　金：张家口市科学技术研究与发展计划资助项目(1012005C-11)

摘　　要：以黄桃作为饮料的主要原料,通过单因素试验确定果胶、黄原胶、羧甲基纤维素钠在粒粒黄桃汁饮料中的最佳使用方案,通过正交实验,确定果胶、黄原胶、羧甲基纤维素钠的最优复配比例及最优用量。结果表明:果胶∶黄原胶∶羧甲基纤维素钠最优复配比为2∶4∶7,最优用量为每100g饮料添加果胶0.075g,黄原胶0.150g,羧甲基纤维素钠0.2625g。With peach as the main material for beverages, by single factor experiments, the best processing program of grams, grams of xanthan gum, and sodium carboxymethyl were studied, through orthogonal test, the quantity and formula ratio of grams,grams of xanthan gum,and sodium carboxymethyl were studied too. The results showed that the optimal ratio of complex pectin ： xanthan gum ： sodium carboxymethyl cellulose were 2 ：4： 7, the optimal amount of added pectin per 100 grams of beverage 0. 075 grams, 0. 150 grams of xanthan gum, sodium carboxymethyl cellulose 0. 2625 grams.

关 键 词：粒粒黄桃汁饮料 悬浮性 黄原胶 羧甲基纤维素钠 果胶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]