包装与食品机械2017，Vol.35Issue(4)：24-29,6.DOI:10.3969/j.issn.1005-1295.2017.04.006
荸荠梨复合饮料的加工工艺及稳定性的研究
Processing Technology and Stability of Water Chestnut and Pear Compound Beverage
摘要
Abstract
The processing technology of a compound juice with water chestnut and pear was investigated. The experiments indicated that the optimum processing conditions were 3:1 ratio of water chestnut to pear, 60% of the mixture of water chestnut and pear juices, 1.0% of sugar, 0.08% of citric acid. The addition of xanthan gum 0.15%, sodium alginate 0.02%, and carrageenan 0.02%, under 4 min homogenization, could optimize the stability of the mixture beverage, which was proved by the sedimentation rate.关键词
荸荠/梨/复合果汁/稳定性Key words
water chestnut/pear/compound juice/stability分类
轻工纺织引用本文复制引用
朱春,付瑞平,毕艳红,李宁阳,张文静,左常洲..荸荠梨复合饮料的加工工艺及稳定性的研究[J].包装与食品机械,2017,35(4):24-29,6.基金项目
江苏省大学生科技创新训练计划项目(201611049060X) （201611049060X）
江苏省2016年青蓝工程项目 （）
