食品工业科技Issue(4)：270-272,276,4.
板栗花饮料沉淀分析及稳定性研究
Study on deposit and stability of Chinese chestnut flowers beverage
摘要
Abstract
The ingredients of deposit in Chinese chestnut flowers beverage and the stability of finished product were studid. Through single factor and compound tests,the effect of the types and dosages of stabilizer was analyzed and studied. The result showed that the pectin,tannic acid and tea polyphenols caused deposit, the compound stabilizer worked much better than a single additive in the stabilization of Chinese chestnut beverages. The compound stabilizer contained xanthan gum and CMC-Na,ration was 1:1,additive amount 0.1%.关键词
板栗花/饮料/沉淀/稳定性Key words
Chinese chestnut flowers/beverage/deposit/stability分类
轻工纺织引用本文复制引用
常虹,贾雅琼,周家华,赵丽芹..板栗花饮料沉淀分析及稳定性研究[J].食品工业科技,2013,(4):270-272,276,4.基金项目
北京市农林科学院青年科研基金(QN201117). （QN201117）
