果蔬汁饮料稳定性研究进展  

Research Progress on Stability of Fruit and Vegetable Beverage

作　　者：林志荣 LIN Zhi-rong(Management Academy of China Cooperative,Beijing 100032,China)

机构地区：[1]中华全国供销合作总社管理干部学院,北京100032

出　　处：《中国果菜》2022年第7期18-22,共5页China Fruit & Vegetable

基　　金：茂名市科技计划项目(21105125)。

摘　　要：果蔬汁饮料在贮藏和销售期间易产生浑浊沉淀,这在饮料加工行业是一个较为棘手的问题。本文从化学和物理的角度分析了影响果蔬汁饮料稳定性的主要因素,并从过滤澄清、均质和添加稳定剂三个方面提出解决措施,并提出了开发新型果蔬汁饮料稳定剂的发展方向,以期为果蔬汁饮料稳定性研究提供参考。Fruit and vegetable beverage tend to produce precipitate during storage and sale,which is a thorny problem in beverage processing industry.In this paper,the main factors affecting the stability of fruit and vegetable beverage were reviewed from the chemical and physical perspectives,and the corresponding solutions were put forward,which was about filtration and clarification,homogeneous and thickeners additon.Finally,the research direction of developing new fruit and vegetable beverage stabilizer was prospected in order to provide guidance for the stability study of fruit and vegetable beverage.

关 键 词：果蔬汁饮料 稳定性 澄清过滤 均质 增稠剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]