CMC添加量对板栗红枣饮料稳定性的影响  

Study on the Stability of Blending Beverage with Chestnut and Jujube in Response to Different CMC Additions

作　　者：李瑶瑶[1] 陈欢欢[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2015年第2期11-14,共4页China Fruit & Vegetable

摘　　要：本文以板栗、红枣为原料,制作板栗红枣饮料,研究CMC添加量对板栗红枣饮料稳定性的影响。通过感官评定、离心测稳定性、静置观察稳定层3种方法,分析比较得出,当CMC添加量为0.10%时,板栗红枣复合饮料口感较好,粘稠度较佳,可较长时间存放,综合品质最好。The study investigated the effect of different concentrations of CMC addition on the stability of blending beverage made using chestnut and jujube as major ingredients. Three methods, including sensory tasting, observation of centrifugal sedimentation rates and stable layers, were used in present study. It was concluded that the blending beverage showed better taste, stickiness and overall quality as well as longer preservative time when the concentration of CMC addition was 0.1%.

关 键 词：CMC添加量 板栗红枣饮料 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]