南方农业学报2013，Vol.44Issue(7)：1169-1172,4.DOI:10.3969/j:issn.2095-1191.2013.7.1169
3种稳定剂对鲜枣浆粘度的影响
Effects of three kinds of stabilizer on viscosity of fresh jujube pulp
摘要
Abstract
[Objective]The effects of three kinds of stabilizer viz,xanthan gum,guar gum and carboxymethyl cellulose on viscosity of fresh jujube pulp were studied.[Method]Xanthan gum,guar gum and carboxymethyl cellulose were added to fresh jujube pulp to compare the effects of concentration,pH and temperature on viscosity and microscopic structure of jujube pulp.[Result]With the increase of stabilizer concentrations,the focusing degree of pulp particle increased.Jujube pulp had bigger viscosity under the following conditions:xanthan gum of 0.25％,pH of 4.8,and temperature of 40℃.[Conclusion]The types and usage conditions have great impacts on viscosity of fresh jujube pulp.关键词
稳定剂/鲜枣浆/粘度/显微结构/影响Key words
stabilizer/ fresh jujube pulp/ viscosity/ microstructure/ effect分类
轻工纺织引用本文复制引用
纵伟,曹益恒,赵光远,张培旗,李昌文,石勇..3种稳定剂对鲜枣浆粘度的影响[J].南方农业学报,2013,44(7):1169-1172,4.基金项目
"十二五"国家科技支撑计划项目(2012BAD36B07) （2012BAD36B07）
河南省科技攻关项目(122102110135) （122102110135）
