中国食品学报2012，Vol.12Issue(4)：153-159,7.
新疆小白杏果汁饮料的稳定性研究
Studies on the Stability of Apricot Nectar Beverage
孟岳成 1鲍若晗 1陈杰 1叶安丹1
作者信息
- 1. 浙江工商大学食品与生物工程学院 杭州 310035
- 折叠
摘要
Abstract
The stability of apricot nectar beverage made from concentrated apricot pulp produced in Sinkiang was studied. Single factor test and rotation-regression-orthogonal experiments were carried out to investigated the effect of different stabilizer on the stability of apricot beverage. The mathematical evaluation model was set up based on 3 main component indexes selectcd by principal component analysis with sedimentation, absorbance of supernatant, sensory assessment and viscosity as evaluating index, the compound stabilizer was optimized as pectin 0.35%o, gellan 0.18%o, xan-than 0.10%o.关键词
新疆小白杏/果肉型饮料/稳定性/因子分析Key words
Sinkiang apricot/ nectar beverage/ stability/ principal component analysis
引用本文复制引用
孟岳成,鲍若晗,陈杰,叶安丹..新疆小白杏果汁饮料的稳定性研究[J].中国食品学报,2012,12(4):153-159,7.
