中国果菜Issue(2)：11-14,4.
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
李瑶瑶 1陈欢欢1
作者信息
- 1. 天津科技大学食品工程与生物技术学院，天津300457
- 折叠
摘要
Abstract
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Key words
CMC addition/blending beverage with chestnut and jujube/stability分类
轻工纺织引用本文复制引用
李瑶瑶,陈欢欢..CMC添加量对板栗红枣饮料稳定性的影响[J].中国果菜,2015,(2):11-14,4.
